In a resealable bag, add all ingredients for marinade. Seal and squeeze gently to mix. Add steak to marinade and re-seal bag. Mix until steak is evenly covered. Place in refrigerator for at least 2 hours to overnight.
In a large bowl, toss cabbage with salt. Let sit to wilt for 30 to 60 minutes. Squeeze out any excess water.
To the wilted cabbage, add carrot, mayonnaise, rice wine vinegar, and Sriracha. Toss until fully combined an set aside.
Warm a cast-iron grill pan over medium-high heat. Add steak and grill for 3 to 4 minutes on each side. Remove to a cutting board and let rest for 15 minutes. Slice very thin against the grain.
Fill a large skillet with water. Bring to a simmer.
Place collard green leaves flat side up and carefully slice back ribs off with a knife. Add collard greens to simmering water and cook for 10 to to 20 seconds. Pat dry with paper towels and let cool.
Top greens with steak and slaw and roll up into wraps.