Mix together 0.5 teaspoon Garlic powder, 0.5 teaspoon Paprika, 0.25 teaspoon Cayenne pepper, 0.5 teaspoon Onion powder, 0.5 teaspoon Dried oregano, 0.5 teaspoon Dried thyme and 1 pinch Sea salt and black pepperSprinkle over both sides of 200 g Thin cut beef steaks. Make sure the whole steak is covered.
In a pan heat 0.5 tablespoon Olive oil and add 1 Red bell pepper, 1 Green bell pepper and 1 Onion and gently cook for around 5 minutes until softened. Put in a bowl and set aside.
Add 0.5 tablespoon Olive oil to the pan and add the steak and cook for 2 minutes each side for a medium steak.
Slice the steak and serve with the vegetables, Salsa, guacamole and slaw in 4 Soft tortillas.
You will need to cook these on a high heat - this is so you get a nice sear on the outside, but it still gets pink in the middle.
Allow the steak to rest for 10 minutes before cutting it. This is to make sure that you don't lose all the juices and flavour.
Make sure to cut the steak across the grain. This is to break up the muscle fibres and it will be tough and chewy otherwise.
Add some creaminess by topping the steak with some slices of avocado.
To take the flavours to a next level, skip the salsa and drizzle with some chimichurri sauce.