Spicy Sriracha Recipe

Marinate steak

In a shallow bowl or zip-top bag combine soy sauce, lime juice, vegetable oil, brown sugar, minced garlic, black pepper and kosher salt. Add the steak, turning to coat. Marinate at room temperature for 20–30 minutes or refrigerate up to 2 hours. Remove from refrigerator 20 minutes before grilling to come closer to room temperature.

Grill steak

Preheat grill or grill pan to high (about 450–500°F / 230–260°C). Brush steak lightly with oil. Place steak on the hot grill and cook 3–5 minutes per side for medium-rare depending on thickness (use instant-read thermometer: 130–135°F / 54–57°C for medium-rare). For medium cook to 140–145°F (60–63°C). Remove steak and rest on a cutting board for 8–10 minutes before slicing thinly against the grain.

While steak marinates, combine rice vinegar, water, sugar and salt in a small bowl and stir until sugar dissolves. Add julienned carrots, toss to coat and let sit at least 15 minutes. These are quick-pickles — refrigerate if making ahead.

In a medium bowl toss sliced cabbage with chopped cilantro, lime juice, sesame oil, salt and black pepper. Taste and adjust seasoning. Let sit 5–10 minutes to slightly wilt while steaks finish cooking.

Whisk together mayonnaise, sriracha, lime juice, minced garlic, honey and salt in a small bowl until smooth. Taste and add more sriracha for heat or honey for sweetness. Refrigerate until ready to use.

If using tortillas or buns, warm them briefly on the grill (15–30 seconds per side) just before assembly.

Slice the rested steak thinly against the grain. To assemble: spread a tablespoon (or to taste) of sriracha aioli on each tortilla or bun, top with a handful of cabbage slaw, a few pickled carrot pieces, several slices of steak, jalapeño slices and extra cilantro leaves. Squeeze lime over the top and serve immediately.

Leftovers: keep steak slices, aioli and slaw in separate containers in the refrigerator up to 3 days. Reheat steak gently or serve cold.