||Brush the steaks lightly with oil and season with a little sea salt and freshly ground pepper. Preheat the barbecue flat-plate to hot before adding the steaks.
||Cook the steaks on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for the degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
||Remove the steaks from the heat, cover loosely with foil and allow to rest for 2 to 4 minutes before serving. While the steaks are resting, mash the avacado with the mayonnaise. Combine the corn, capsicum and spring onions.
||Slice the steaks thinly and evenly accross the diagonal. Spread the warmed tortillas with mashed avacado and top with slices of steak, corn salsa and sprouts.