To a blender add ¾ of your cilantro, 1 avocado, 1 jalapeño (top removed), 2 garlic cloves and 1 tsp cumin. Cover with the juice of 3 limes and the 3 tbsp neutral oil. Blend until smoot—depending on your blender, you might need to add a splash of water to help it along. Once smooth, add a pinch of salt. Taste and adjust seasoning. Transfer ¼ of the crema to a large bowl and set the rest in the fridge for later.
To the large bowl with crema, add 1 lbs steak. Cover with 1 tbsp salt and 1 tbsp rice vinegar. Toss to coat, then cover and let marinate for 30 minutes, or as much time as you have!
While that marinates, make your quick-pickle cabbage and rice. Thinly slice 1/4 head cabbage, then transfer it to a medium bowl. Sprinkle with ½ tsp salt and toss to coat. Add 3 tbsp apple cider vinegar, 2 tbsp red wine vinegar, 1 tbsp agave and 1/4 cup water. Toss again and set aside until ready to eat. Make rice by following package instructions.
Heat a large cast iron skillet on medium heat. Once hot, add 1 tbsp oil and continue to heat until the oil is shimmering. Using paper towel, wipe away any excess marinade and transfer to the hot pan. Sear for 5-8 minutes on one side, undisturbed. Flip and continue cooking for another 5 minutes, or until an instant-read thermometer inserted into the centre reads 120-130°F. Remove from heat and let rest for 10 minutes.
Using a sharp knife, slice against the grain, yielding long, thin strips. Serve over rice, topped with pickled cabbage, leftover avocado crema and remaining cilantro.