Begin by thinly slicing 1 pound of flank steak against the grain and placing it in a glass container. Ensure the slices are about ¼ inch thick for optimal marination.

In a blender, combine ¼ cup soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of brown sugar, 2 teaspoons of sesame oil, 1 tablespoon of minced ginger, 3 minced garlic cloves, and ¼ teaspoon of black pepper. Blend until smooth. Pour this marinade over the sliced steak and refrigerate for at least 1 hour.

In a medium bowl, combine ½ cup sour cream, the zest and juice of 1 lime, 1 tablespoon of sriracha, and 2 tablespoons of chopped cilantro. Mix until well blended and refrigerate.

Thinly slice 2 cups of cabbage and 2 scallions, and place them in a large bowl. In a separate bowl, whisk together 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, 1 tablespoon of mayonnaise, 1 teaspoon of honey, and black pepper to create the slaw dressing. Toss over the cabbage and store.

Remove the marinated steak from the refrigerator 15 to 30 minutes before cooking. Heat a skillet over medium-high heat with olive oil. Add the steak slices and sear for 2-3 minutes. Flip the steak, pour in the remaining marinade, and cook for another 4-5 minutes until the sauce thickens.

In a separate pan, heat your flour tortillas over medium heat for about 1 minute on each side. Keep them warm.

To assemble your tacos, place the cooked steak slices onto each warmed tortilla. Top with sesame slaw and drizzle with cilantro lime sriracha sauce. Garnish as desired and serve immediately.