Allow the steaks to get to room temp.

Season both sides of the steaks with the Grill Society Chicago Steak BBQ Rub on baking paper and set aside.

While the rub is adhering, dice the capsicum, chillies, onion and tomatoes. Finely slice the lettuce.

Get the pan to a high heat (600F/315C) and add a splash of vegetable oil. Cook the steaks for 1:40 per side. Remove the steaks from the heat and rest.

Add the juice from 1 lime to the hot pan to release the burny bits, then add the diced salsa salad ingredients.

Sear for 2 minutes or until the juices are released, then take off the heat.

Grill/sear the tortillas quickly, then set into a taco shell form. Slice the steaks after a 10-minute rest.

Fill the shells with a base of finely sliced lettuce, the grilled salsa salad. Then add the diced steak and top with coriander leaves and a healthy splosh of the Grill Society Kickin’ Hot Sauce.