Categories: Asian

Ingredients

• 3 tablespoons soy sauce
• 2 tablespoons plus 2 teaspoons toasted sesame oil
• 1 tablespoon packed light brown sugar
• 3 cloves garlic, finely chopped
• 1 1-pound skirt steak, cut crosswise into thirds
• Vegetable oil, for the grill pan
• 1 bunch scallions
• 1/3 cup mayonnaise
• 2 teaspoons gochujang (Korean chile paste) or Sriracha,
• plus more to taste
• 1 cup kimchi, cut into strips
• 1 firm pear, finely chopped
• 12 6-inch corn tortillas
• 2 cups mixed Asian greens (2 ounces) or other lettuce
• 3 tablespoons soy sauce
• 2 tablespoons plus 2 teaspoons toasted sesame oil
• 1 tablespoon packed light brown sugar
• 3 cloves garlic, finely chopped
• 1 1-pound skirt steak, cut crosswise into thirds
• Vegetable oil, for the grill pan
• 1 bunch scallions
• 1/3 cup mayonnaise
• 2 teaspoons gochujang (Korean chile paste) or Sriracha,
• plus more to taste
• 1 cup kimchi, cut into strips
• 1 firm pear, finely chopped
• 12 6-inch corn tortillas
• 2 cups mixed Asian greens (2 ounces) or other lettuce

Directions

1. Whisk the soy sauce, 1 tablespoon sesame oil, the brown sugar and garlic in a shallow dish. Add the steak and turn to coat. Let marinate at room temperature, 20 minutes.

2. Brush a large grill pan with vegetable oil and heat over medium-high heat. Remove the steak from the marinade (do not pat dry) and grill 2 to 3 minutes per side for medium rare. Transfer to a cutting board; let rest 5 minutes.

3. Meanwhile, toss the scallions with 2 teaspoons sesame oil. Grill, turning, until charred, about 4 minutes; transfer to the cutting board and cut into 1-inch pieces. Slice the steak against the grain; toss with any collected juices.

4. Whisk the mayonnaise and gochujang in a small bowl. Toss the kimchi, pear and the remaining 1 tablespoon sesame oil in another bowl. Lightly char the tortillas over a gas burner, about 20 seconds per side (or microwave as the label directs). Serve the steak and scallions in the tortillas with the greens, spicy mayonnaise and kimchi-pear mixture.

5. Photograph by Justin Walker

6. Whisk the soy sauce, 1 tablespoon sesame oil, the brown sugar and garlic in a shallow dish. Add the steak and turn to coat. Let marinate at room temperature, 20 minutes.

7. Brush a large grill pan with vegetable oil and heat over medium-high heat. Remove the steak from the marinade (do not pat dry) and grill 2 to 3 minutes per side for medium rare. Transfer to a cutting board; let rest 5 minutes.

8. Meanwhile, toss the scallions with 2 teaspoons sesame oil. Grill, turning, until charred, about 4 minutes; transfer to the cutting board and cut into 1-inch pieces. Slice the steak against the grain; toss with any collected juices.

9. Whisk the mayonnaise and gochujang in a small bowl. Toss the kimchi, pear and the remaining 1 tablespoon sesame oil in another bowl. Lightly char the tortillas over a gas burner, about 20 seconds per side (or microwave as the label directs). Serve the steak and scallions in the tortillas with the greens, spicy mayonnaise and kimchi-pear mixture.

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