Coat the steak with Korean hot sauce. Let it marinade for 4 hours in the fridge. Remove from the fridge 30 mins before you’re going to cook.

Fry the steak in a hot, lightly oiled pan - turn after 4-5 mins.

Once it’s cooked on both sides and the sauce has caramelised, let it rest for 10 mins. Don’t wash the pan yet!

While it rests, finely slice onions and jalapenos. Chop avocado into bite size chunks & season with salt, pepper and lime.

Cook the onions and jalapenos in the pan you used to cook the beef. Cook at a medium low heat, stirring often.

Once brown remove from heat and season with salt & pepper.

Chop the steak into four inch chunks with the grain (alongside the muscle fibres), then slice thinly against the grain (perpendicular to the muscle fibres).

Pop your tortillas in the pan to warm through, sprinkle on some cheese and let it melt.

Top the tacos with steak, onion and jalapeno, chunks of avocado and a drizzle of hot sauce.