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To make steak marinade, combine coconut aminos, rice vinegar, mirin, sesame oil, coconut sugar, chili crunch oil, garlic and 1 tbsp fresh ginger in a large bowl and whisk well.
Add steak and toss to coat evenly in the marinade. Set aside to marinate for at least 30 minutes up to four hours.
To make miso dressing, combine ingredients in a small bowl and whisk well.
Heat 2 tbsp avocado oil in a large skillet over medium high heat.
Add steak to hot pan and sear meat until browned on both sides, about 3-4 minutes per side, reserving the marinade for later.
Once browned, pour the marinade over the steak and reduce the heat to medium to avoid burning the sauce.
Allow sauce to thicken and reduce down until sticky and deep brown in color, about 7-8 minutes total.
Remove from pan and set aside.
To make slaw, add cabbage, carrots and cilantro to a large salad bowl, then drizzle with dressing and toss to coat evenly.
Serve steak alongside slaw and garnish with sesame seeds.