Prep: 1. Chop cilantro, garlic, and jalapenos 2. In a large baking dish, whisk 1/2 cup finely chopped cilantro, brown sugar, canola oil, soy sauce, sesame oil, garlic, jalapenos, black pepper, and coriander to blend well. 3. Reserve 1/4 cup of the mixture in a small bowl for serving (cover and refrigerate). 4. Trim steak and place in the remaining marinade; turn to coat. Marinate for at least 20 min at room temperature, or cover and refrigerate for 30 minutes (or up to 1 day), turning occasionally. 5. Heat grill to medium-high. 6. Shred cabbage and slice scallions. Make: 1. Remove steak from the marinade (discard the marinade) and grill, turning halfway through cooking, about 10 min for medium-rare. Transfer to a cutting board and let stand for 5-10 min. 2. Meanwhile, in a large bowl, toss the cabbage, carrots, scallions, and 1/2 cup cilantro leaves. 3. Heat tortillas on the grill, turning occasionally, for about 1 minute, or until hot. Transfer to a serving platter and cover. 4. Cut steak across the grain into 1/4-inch-thick slices. Serve with reserved (unused) marinade, tortillas, cabbage mixture, and guacamole or sliced avocado (if desired).
For a low carb option, lettuce wraps are always great or shred some more cabbage and make it a taco salad!