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Sprinkle both sides of the steaks with the spice blend.
Heat the oil in a large sauté pan and when hot, cook the steaks for 2-3 minutes each side for medium rare.
Transfer to a plate to rest for a few minutes.
Slice the steaks thinly against the grain.
Spread the tortillas with mayo, if using, then top with salad leaves, steak, avocado, salsa, crumbled feta and coriander.
Serve with lime wedges for squeezing over the top.
For the Charred Pineapple Salsa, heat a sauté pan over a high heat and cook the pineapple for a few minutes each side until lightly charred.
Cool then cut into 1cm pieces, discarding the core.
Combine the lime juice, salt and red onion in a large bowl and leave for 5 minutes.
Stir in the oil, chilli, spring onions and the pineapple.