5cupsof fresh cauliflower florets, cut into bite-size pieces
12-15wholecorn tortillas(I love La Tortilla Factory Stone Ground Corn and Wheat)
Combine all ingredients for the sauce in a small bowl and whisk until smooth. Reserve ¼ cup of the sauce for the cauliflower and refrigerate until ready to use.
Place the steak in a container with a lid. Cover the steak in the marinade. Let sit in the refrigerator for a minimum of 30 minutes and up to 2 hours.
Preheat oven to 450℉. Line a baking sheet with parchment paper. Place the cauliflower florets on the sheet. Add the reserved ¼ cup of sauce to the florets and toss to combine. Roast for 25 minutes or until tender, stirring halfway through the cooking time.
While the cauliflower roasts, preheat a cast iron skillet over medium heat. Remove steak from marinade and dab with a paper towel to dry. Sprinkle both sides with salt and pepper. Add 2 tablespoons of oil to the skillet. Cook the steak for 5-6 minutes on each side, rotating the steak in the pan every few minutes, for medium doneness, or until a thermometer inserted into the center reads 135℉. Remove from skillet and let rest for 5-10 minutes before slicing thinly. You can also grill the steak, if desired!
While the steak cooks, warm the tortillas in a small skillet over medium-low heat for 1 minute per side. Keep the tortillas warm wrapped in foil. Remove cauliflower from oven once tender and cover with foil until you are ready to serve.
Serve the sliced steak in the warm tortillas. Top with cauliflower (or serve as a side!), avocado, sesame seeds, and/or kimchi!