Texas Hanger Steak Tacos with Pico de Gallo

1 hanger steak
SIDS SALT & PEPPER to taste
rice bran oil, for frying
1 small red onion, diced
1 lime
1 fresh chilli, diced
3 spring onions, sliced thick
1 bunch coriander, roughly chopped
1 tomato, diced
1 clove garlic, finely chopped
1 avocado, sliced thick
4 corn tortillas
sour cream

Heat a grill or grill pan over high heat, along with a cast iron frypan.
Season the steak generously with SIDS SALT & PEPPER, and roll the steak around in any seasonings left on the plate.
Once hot, add a couple tablespoons of oil to the pan and sear the steak. Tilt the pan so the steak is flush with the edge of the pan, allowing it to sear on two sides simultaneously, about 2 minutes each side.
Place the red onion in a bowl and zest the lime over, then squeeze the juice of ½ the lime and add the chilli. Add about 1 tablespoon of oil and mix. Add spring onions and about ⅔ of the coriander and a touch more oil, followed by the diced tomato and garlic. Season with SIDS SALT & PEPPER and fold to mix with a spoon--this is your pico de gallo.
Once cooked to rare, remove the steak from the pan and transfer to a cooling rack and pour the pan juices over the steak. Remove the nopal from the grill and dice before adding to the pico de gallo.
Lastly, lightly toast the tortillas on the grill before placing them in taco holders so they set in the proper shape.
Spoon about ¼ cup pico de gallo on each tortilla before cutting the steak into thin slices. Spoon a bit more pico de gallo on top, followed by a few avocado slices. Top with crema, a squeeze of lime and a sprinkling of coriander.