Cheesy Steak Tacos

Char your onions, tomatoes, and garlic in a skillet. Soak your dried chillies in 300ml water, and set aside for 15 minutes. This is also a good time to take your steak out of the fridge and let it come up to room temperature.

Blend the onion, tomatoes, garlic, and soaked chillies along with honey, paprika, lime juice, cumin, salt, and pepper, and a splash of the chilli water. Let this reduce in the skillet until darkened and thickened, around 10 minutes.

Finely chop all the ingredients for the salsa, then add to a bowl with olive oil, lime, vinegar, and salt.

Thinly slice your cabbage, then add to a bowl with sour cream, salsa, salt, and pepper. Set aside.

Season your steak with salt, pepper, and a drizzle of vegetable oil.

Get your pan super hot until it just starts to smoke, then carefully add your steak. Flip every 30 seconds until both sides have a nice crust - I like to cook mine to around 53 C for medium-rare, but cook the steak to your liking.

Let the steak rest for 10 minutes, then dice up and add to the sauce we made earlier.

Add some grated mozzarella to a corn tortilla, and let melt in the steak pan. Top with the saucy steak, slaw, and salsa. Enjoy!