Prepare the Beef: In a medium bowl, toss the thinly sliced steak with the olive oil, smoked paprika, ground cumin, salt, and pepper until it's evenly coated. Set aside while you prepare your toppings and sauce ingredients.

Sear the Steak: Place a large frying pan or skillet over a medium-high heat. Once it’s properly hot, add the steak in a single layer (you may need to do this in two batches to avoid overcrowding the pan). Sear for 1-2 minutes per side, just until browned but not cooked all the way through. The high heat helps achieve the Maillard reaction, creating a delicious crust. Remove the beef from the pan and set it aside on a plate.

Start the Sauce: Reduce the heat to medium-low. Add the unsalted butter to the same pan. Once it has melted, add the minced garlic and cook for about 30-60 seconds until fragrant. What works best for me is to keep stirring the garlic constantly to ensure it doesn't catch and burn, which would make the sauce bitter.

Build the Flavour: Pour in the BBQ sauce, honey, soy sauce, and fresh lime juice. Stir everything together and let it simmer gently for 2-3 minutes, allowing the sauce to thicken slightly and for the flavours to meld. It should become glossy and bubbly.

Combine Beef and Sauce: Return the seared beef (along with any juices from the plate) to the pan. Stir well to coat every piece of steak in the glorious sauce. Let it cook for another 1-2 minutes until the beef is cooked through and the sauce is clinging to it.

Warm the Tortillas: While the beef is finishing, warm your tortillas. You can do this by heating them for a few seconds over a gas flame with tongs, in a dry frying pan, or wrapped in foil in an oven preheated to 180°C (160°C fan) for a few minutes until soft and pliable.

Assemble and Serve: Spoon the garlic butter honey BBQ beef into the warm tortillas. Top with your choice of diced red onion, sliced avocado, crumbled feta, and fresh coriander. Serve immediately with extra lime wedges on the side for squeezing over.