ingredients
1    pound   boneless rib-eye steaks (about 2 steaks), 1/2 inch thick
1/4   cup   plus 1 tbsp rice vinegar
1/4   cup   low-sodium soy sauce
1/4   cup   canola oil
3    tablespoons   sugar
1    tablespoon   plus 1 tsp sriracha
2    teaspoons   sesame oil
1/2   cup   thinly sliced yellow onion
3      cloves garlic, sliced
1      2-inch piece of ginger, peeled and thinly sliced
1/4   teaspoon   salt
1/2     English cucumber, cut into matchsticks (about 1 1/2 cups)
8      6-inch flour tortillas, warmed
    Sliced radishes and sesame seeds (optional)
directions
Place steaks in a large resealable plastic bag. In a bowl, whisk together 1/4 cup of the vinegar, the soy sauce, canola oil, 2 tbsp of the sugar, 1 tbsp of the sriracha and 1 tsp of the sesame oil. Stir in onion, garlic and ginger. Pour into bag, making sure steak is covered. Marinate in refrigerator 1 hour.
In a separate bowl, whisk together remaining 1 tbsp each vinegar and sugar, and remaining 1 tsp each sriracha and sesame oil. Stir in salt and cucumber. Cover bowl with plastic wrap and refrigerate 30 minutes.
Heat a large saute pan to medium-high heat. Remove steak from marinade (save marinade) and pat dry with paper towels. Cook 2 to 3 minutes per side, until medium-rare. Set aside to rest 5 minutes. Meanwhile, add marinade to pan. Bring to a boil and cook 3 minutes, until sauce has thickened.
Thinly slice steak; toss in pan with sauce. Serve on tortillas with pickled cucumbers and, if desired, sliced radishes, sesame seeds and additional sriracha.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 314, Fat, total (g) 19, chol. (mg) 37, sat. fat (g) 5, carb. (g) 22, fiber (g) 1, pro. (g) 14, sodium (mg) 675, Percent Daily Values are based on a 2,000 calorie diet