Flank Steak Street Tacos with Cilantro & Spicy Cabbage-Jalapeño Slaw

Directions

1. Stir together soy sauce, oil, and spices in a medium bowl to make the marinade.
2. Pat the steak dry, slice it thin crosswise, then cut the strips into bite-sized pieces. Add to the marinade, toss to coat, and let rest for 15 minutes.
3. Rinse and dry all produce.
4. Separate cilantro leaves, placing half in a medium bowl and reserving the rest for serving.
5. Juice the lime into the cilantro bowl, whisk in oil and salt to make a dressing.
6. Halve the jalapeño, seed and remove ribs to reduce heat, then slice into thin half-moons and add to the dressing.
7. Trim the cabbage, halve lengthwise, and slice into thin shreds; add to the dressing and toss to combine the slaw.
8. Preheat a nonstick skillet over medium-high heat. Cook the steak without moving until browned, about 2–3 minutes; turn and cook 1–2 minutes more. Transfer to a plate and rest about 5 minutes.
9. Mince the onion and keep it ready for serving. Warm the tortillas as desired, then assemble by dividing the slaw and steak among plates, topping with hot sauce, onion, and reserved cilantro.