Beef Tacos with Street Corn and Avocado

Pat the sirloin steak dry on both sides with paper towels, but don't press it. This helps achieve a good sear.

Season the steak generously with salt on both sides.

Cut the green onion into small circles.

Slice the avocados for later.

Heat a large skillet or cast-iron pan over medium-high heat. Add avocado oil.

Once the oil is shimmering, carefully place the salted steak in the pan. Cook for 2 minutes on each side to get a nice crust.

Remove the steak from the pan and let it rest on a cutting board for 5 minutes. This allows the juices to redistribute.

While the steak rests, reduce the heat to medium-low. Add butter, rosemary sprigs, and thyme sprigs to the pan. Let the butter melt and infuse with the herbs.

Return the steak to the pan and baste it in the fragrant butter bath for another 2 minutes per side, spooning the butter over it constantly.

Remove the steak from the pan and let it rest again for a few minutes before thinly slicing against the grain.

Drain the canned sweet corn. In a separate pan, melt a knob of butter over medium heat.

Add the drained sweet corn to the pan and cook for about 7 minutes, stirring occasionally, until it's heated through and slightly caramelized.

Transfer the heated corn to a mixing bowl.

To the bowl, add the cut green onion, crumbled feta, mayonnaise, and lime juice.

Season everything with salt flakes, black pepper, and chili flakes to your taste.

Mix all the ingredients well until combined. This is your street corn salad!

Warm your store-bought taco shells according to package instructions.

To assemble each taco, start by adding a small amount of mixed salad greens to the bottom of the shell.

Next, add a few slices of fresh avocado.

Place some of the delicious sliced steak on top.

Spoon a generous amount of your prepared street corn salad over the steak.

Finish with a drizzle of BBQ sauce for a classic taste, or if you like it spicy, a dash of sriracha sauce.