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Liberally season the steak generously with salt and some olive oil and leave to sit for at least 15 minutes.
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While you're doing that, chop your red onion nice and thin. Add the juice of a lime and a sprinkle of salt and let it pickle lighty. The longer you leave it the better - keep any leftovers for your eggs in the morn!
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When you're ready to cook, heat a pan till it's super hot, and add a splash of olive oil. When it's steamy as heck, chuck on the steak.
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Use a flat spatula or plate to put pressure on it, so that it gets contact for max caramelisation
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After 3 mins, flip it.
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Again, use the spatula to put pressure on it.
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Remove from heat when it's medium and let it sit.
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After 10 mins you can chop it, but the longer it sits the more it keeps the delicious flavour inside
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Get a bowl, and pour in a cup of water and a glug of oil.
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Dunk your corn tortillas in the oil bowl and then straight onto the hot steak-y pan, no need to clean in between. Let them cook for 15 - 20 seconds till they're soft before turning.
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Once turned, throw on a slice of American cheese on two of the tortillas, then throw the other two on top to make a delicious cheesy tortilla situation.
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Remove the tortillas and plate em.
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Add chopped steak, pickled red onion, chopped spring onion and a generous glug of your favourite hot sauce - we're choosing our Hella Hot Sauce but if you're not a spicy guy our Korean Hot also hits the spot.
