Grilled Steak Tacos with Jalapeño and Chilli Egg Mayo

1. Place the steak on a plate and coat with olive oil, paprika, cumin, crispy chilli oil, salt and pepper, rubbing to evenly cover. Set aside while you prepare the salsa, or marinate for up to 30 minutes if time allows.

2. In a medium bowl, combine the jalapeño, onion, coriander and avocado. Add lime juice, crispy chilli oil, and season with salt and pepper. Toss gently to combine.

3. Heat a frying pan over high heat with a light drizzle of olive oil. Cook the steaks for 3-4 minutes per side, depending on thickness. Transfer to a board and rest for 5-10 minutes before slicing thinly against the grain.

4. Warm the tortillas just before serving so they are soft and pliable. Heat in a hot, dry frying pan for 20-30 seconds per side until lightly charred, or place directly over a gas flame for a few seconds. Alternatively, wrap in foil and warm in a 160°C oven for 10-15 minutes. Keep wrapped in a clean tea towel until ready to serve.

5. To assemble, fill each tortilla with sliced steak, then spoon over the jalapeño salsa. Drizzle with the chilli egg mayo, and finish with crumbled feta and a squeeze of lime. Serve immediately.