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Roughly chop 8 of the garlic cloves and lob them into a bowl. Finely cut the coriander and add half to the bowl with the garlic. Cover with 4 tbsp of oil and the juice and zest of a lime. Season the steaks with salt and pepper and drop into the marinade. Leave for 30 mins or up to overnight.
While the steaks are marinating, make the pineapple salsa. Cut the pineapple into a fine dice. Now toast the peanuts and sesame seeds in a dry pan. Add the pineapple, peanuts and sesame seeds to a bowl. Add the chilli oil and a good whack of lime juice.
Fish the steaks out of the marinade and preheat a heavy frying pan over a high heat. When smoking hot, add a shot of oil and get the steaks in. Cook for 2-3 mins a side until charred and caramelised. Don’t be afraid of burning some of the marinade. Let the steaks rest for 5 mins.
Whack the avocados into a blender with the sour cream, remaining garlic cloves, coriander, and a squeeze of lime juice. Season and blend until smooth. Finely dice up your shallots.
Heat up your tortillas in a dry pan or over an open flame. Cut the steak into 2cm chunks and toss through any resting juices. Load up the tacos with avocado crema, the steak, fresh cut jalapeños, diced shallots, and the pineapple chilli salsa.
Get stuck in.