In a large container combine the soy sauce, lime juice, garlic cloves, sugar, chili paste, sesame oil, and black pepper. Mix well and add the steaks. Turn once to coat. Cover and refrigerate for 2-4 hours.

To make the slaw place the cabbage, carrots, and green onions in a medium bowl and set aside.

In a small saucepan combine the soy sauce, rice vinegar, lime juice, chili paste, sugar, and ginger. Bring to a boil over medium high heat, stirring frequently.

Boil for one minute then removed from heat and pour over cabbage mixture. Toss the cabbage to coat it. Cover and refrigerate for at least 1 hour.

In a small bowl combine the mayonnaise, Sriracha, garlic cloves, and sugar. Mix well and place in refrigerator until ready to use.

Heat the grill to medium high heat. Remove the steak from the refrigerator while the grill heats up.

Place the steaks on the grill and cook for 5-7 minutes per side or until a meat thermometer reads 135 degrees or you think they are medium rare. Remove from heat and allow to rest for 5 minutes then thinly slice the steaks.

To make the tacos place some of the steak in the middle of a tortilla, top with a few heaping spoonfuls of the slaw, then drizzle with the Sriracha mayonnaise.

Place two tacos in a basket and garnish with a lime wedge and sprinkle with cilantro. Serve immediately.