In a measuring glass or bowl, combine soy sauce, rice vinegar, sesame oil, olive oil, honey, sriracha, ginger, garlic, salt, and pepper. Whisk until fully combined.

Place flank steak into a resealable freezer bag or shallow dish and pour the marinade over it. Seal the bag and massage the marinade into the meat. Marinate in the refrigerator for at least one hour, up to six hours.

In a bowl, combine diced mango, cucumber, chopped cilantro, and green onions. Squeeze lime juice and add salt to taste. Mix well and refrigerate until ready to serve.

In a small bowl, whisk together mayonnaise, Greek yogurt, sriracha, honey, and salt. Refrigerate until serving.

Preheat your grill to 450-500°F. Clean the grill grates and lightly oil to prevent sticking.

Remove steak from marinade, pat it dry, and season with salt. Grill for about 5-6 minutes on each side or until internal temperature reaches 130-135°F for medium-rare.

In each bowl, add ½ cup of rice. Top with sliced steak, mango cucumber salsa, and avocado slices. Drizzle with sriracha mayo and garnish with sesame seeds.