Step 1

MAKE THE QUICK PICKLED CABBAGE: Mix the vinegars, sugar, and salt together in a small bowl. Add the thinly shredded cabbage and allow to sit for an hour (or more).

Step 2

Remove the steak from the fridge and allow to come to room temperature.

Step 3

MAKE THE AJI GREEN SAUCE: Add sour cream, mayonnaise, cotija cheese, lime juice, aji amarillo paste, black mint paste, salt, garlic, and 1/4 cup cilantro (if using) to a blender and blitz it up. Taste and adjust if necessary.

Step 4

GRILL THE STEAK: Preheat the barbecue to HIGH. Brush steak with oil and season both sides liberally with salt. Grill steak until golden brown and slightly charred (4-5 minutes) then flip and grill another 3-5 minutes (see steak chart).

Step 5

Rest the steak (loosely covered with foil) for 5 minutes.

Step 6

While the steak is resting, fry the eggs in a bit of butter and olive oil. Heat pan on med-high and carefully crack the eggs into the pan. Season with salt and pepper. Cover with a lid and cook eggs until the edges become 'lacy' but the yolk is still bright yellow and runny (or a bit longer for medium eggs, if preferred).

Step 7

Heat the tortillas in a frying pan until they soften and change colour.

Step 8

Serve tacos with pickled cabbage, chopped cilantro, extra cotija cheese, and Aji Green Sauce.