4 pounds	skirt steak
[MARINADE]
8 cloves	garlic, chopped
1 tablespoon	fresh ginger, chopped
2 tablespoons	cilantro, chopped
2 teaspoons	ground white pepper
¼ cup	fish sauce
¼ cup	rice wine
¼ cup	coconut milk
¼ cup	soy sauce
¼ cup	sesame oil
[SLAW]
1 head	green cabbage, shredded
2	carrots, grated
1	red onion, julienned
2	scallions, chopped
[PEANUT DRESSING]
2 cloves	garlic, chopped
½ cup	peanut butter
¼ cup	soy sauce
½ cup	agave nectar
½ cup	lime juice
1 cup	coconut milk
	kosher salt
	crushed red pepper flakes
[TACOS]
36	flour tortillas
	cilantro leaves
	Sriracha sauce

1. For the steak: Blend marinade ingredients until smooth. Marinate skirt steak overnight.
2. For the slaw: Blend peanut dressing until smooth. Season to taste. Toss slaw vegetables with dressing to moisten.
3. For the tacos: Grill steak to medium rare. Slice across the grain.
4. Warm tortillas. Serve with steak, slaw, cilantro, and Sriracha.