Instructions

Season the steak with sea salt.

In a small bowl stir together the fish sauce, jalapeño, and lime zest and juice. Set aside.

Preheat your grill to high heat or set a grill grate directly over hot coals.

Grill the steak for 2 minutes before flipping and cooking an additional minute or two. The cook time will depend on the cut and thickness of the meat you choose. For the OCB bottom sirloin my total grill time was under 4 minutes.

Remove the meat from the grill then let rest while you prepare the salsa and warm the tortillas.

After the steak has rested for about 10 minutes cut it into rough 1/4 - 1/2 inch cubes.

Add the steak to the marinade and let sit for 15 minutes.

Warm the tortillas over the grill then slather with a couple of tablespoons of salsa. Top with pickled beef then cabbage and cilantro. Enjoy straight away.

Charred Avocado Salsa

2 avocados, halved and pitted

2 jalapeños

1/2 cup chopped cilantro

Zest and juice of 1 lime

1 teaspoon cumin seed

Salt

Over a hot grill char the avocados until blackened, about 2 minutes. Char the jalapeños until the skin crisps and blackens and softens.

Remove the avocados and jalapeños from the grill then let cool for a few minutes.

Scoop out the avocado into a large bowl then deseed and dice the jalapeño. Add that to the bowl as well along with cilantro, lime zest and juice, cumin seed and salt. Mash with a fork then taste and adjust seasoning as needed.

Use salsa straight away or cover the surface with plastic wrap if not serving immediately.