Flank Steak Tacos with Cilantro Coleslaw

1½ pounds flank steak, trimmed
1 (16-ounce) package Espresso and Chili Brine
1 tablespoon olive oil
2 tablespoons Fire & Flavor Salmon Rub
1 avocado, thinly sliced
1/2 red onion, thinly sliced
12 (6-inch) corn tortillas, warmed

Lime Cilantro Slaw:
1 (10-ounce) package angel hair slaw
½ teaspoon kosher salt
2 tablespoons lime juice
2 tablespoons orange juice
1 teaspoon honey
1 ½ tablespoons canola oil
½ cup roughly chopped cilantro

FIRST  Brine flank steak according to package directions. Brush both sides of steak with oil and sprinkle with rub. Let sit at room temperature for 20 minutes.

NEXT  While steak is resting, toss slaw in a large bowl with salt. In a small bowl, whisk lime and orange juice, honey, and oil together. Season dressing with freshly ground black pepper and toss with slaw and cilantro; set aside until ready to serve.

LAST  Preheat grill or grill pan medium high heat. Sear steak for 4-6 minutes per side, depending on desired doneness. Remove from grill and let rest for 10 minutes. Slice steak across the grain into thin slices. Divide steak evenly among tortillas, top with onion, avocado, and slaw. Serve immediately.

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