Preparation

Prep Time: 75min | Cook Time: 5min

1. In a medium bowl, shred cabbage and combine with rice wine vinegar, sesame oil, sesame seeds, and salt (to taste). Let sit in the fridge at least an hour before serving.
2. In a smaller bowl, combine local honey, chili paste, and lime juice to create the Honey Sriracha Sauce to put on your tacos. Set aside.
3. Preheat your grill or pan to medium-high heat. If using a pan, lightly coat with a high smoke-point oil such as Avocado or Grapeseed oil.
4. Grill 3-4 minutes per side to create a nice sear on the steak.
5. Chop steak after you have pulled it off the grill and let rest for about 5 minutes.
6. In a Mission Street Taco shell, place a serving of steak, some of the sesame cabbage slaw, and top it with your homemade Honey Sriracha Sauce.