Slaw mixture - green cabbagepurple cabbage, carrots
½cupof fresh cilantroloosely chopped
Combine the cilantro, brown sugar, canola oil, soy sauce, sesame oil, minced garlic, jalapeño, black pepper, and coriander in a large zip lock bag. Mix until well combined. Add the flank steak and marinate for 24-48 hours.
Prepare the pickled onions 24 hours prior to serving tacos. Combine the sliced red onions, vinegar, water, and sugar together in a dish. Stir until well combined then seal with lid or saran wrap. Toss every once in a while over the next 24 hours.
Combine the slaw with the cilantro before cooking the steak.
Remove the flank steak from the refrigerator 20 minutes prior to cooking. Heat a grill pan over medium-high heat and coat with cooking spray. Add the flank steak to the HOT grill pan and cook 4-5 minutes then flip and continue cooking for 2-3 minutes for medium-rare; or until you have reached your desired degree of doneness. Remove from the grill pan and place on a cutting board to rest for 5 minutes prior to slicing thinly against the grain then into bite-sized pieces.
Heat the flour tortillas over an open flame for 10-15 seconds on each side or until pliable or in the microwave for 20-30 seconds. Place the steak down the center then top with the slaw mixture followed by pickled onions. Serve immediately. Enjoy.