In a medium bowl, whisk all of the marinade ingredients well.

Place the steak in a ziploc bag or baking dish and pour the marinade on top. Seal or cover and refrigerate if marinating longer than 1 hour. Remove from fridge 30 minutes before grilling and discard the marinade.

For the rice, soak the rice in hot water for about 5 minutes, then rinse with cold water 3 times or until the water runs clear. Drain well.

Heat the oil in a heavy-bottomed pot over medium-high heat. Add the rice and sauté until the rice is lightly golden, about 5 minutes.

Stir in the onions, garlic, and passata. Cook until the mixture turns bright red-orange, about 3 minutes.

Stir in the chicken broth and 1 1/2 teaspoons salt, then bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.

Remove the pot from heat and let sit covered for at least 5 minutes before fluffing with a fork.

While the rice cooks, heat the grill to high heat. Grill the steak for 5-7 minutes on each side for flank, or 3 minutes each side for skirt steak. Remove and let rest for 5 minutes. Slice against the grain into 1/4-inch strips.

Warm the tortillas on the grill or in a cast iron skillet until pliable and slightly charred.

Assemble the tacos by placing steak strips into the tortillas and topping with diced onions, chopped cilantro, and crumbled cheese. Serve the tacos with Mexican rice and suggested accompaniments.