Korean Beef Tacos

• 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

1. Whisk the soy sauce, 1 tablespoon sesame oil, the brown sugar and garlic in a shallow dish.
2. Add the steak and turn to coat.
3. Let marinate at room temperature, 20 minutes.
4. Brush a large grill pan with vegetable oil and heat over medium-high heat.
5. Remove the steak from the marinade (do not pat dry) and grill 2 to 3 minutes per side for medium rare.
6. Transfer to a cutting board; let rest 5 minutes.
7. Meanwhile, toss the scallions with 2 teaspoons sesame oil.
8. Grill, turning, until charred, about 4 minutes; transfer to the cutting board and cut into 1-inch pieces.
9. Slice the steak against the grain; toss with any collected juices.
10. Whisk the mayonnaise and gochujang in a small bowl.
11. Toss the kimchi, pear and the remaining 1 tablespoon sesame oil in another bowl.
12. Lightly char the tortillas over a gas burner, about 20 seconds per side (or microwave as the label directs).
13. Serve the steak and scallions in the tortillas with the greens, spicy mayonnaise and kimchi-pear mixture.
14. Photograph by Justin Walker

soy sauce, sesame oil, brown sugar, garlic, skirt, vegetable oil, scallions, mayonnaise, gochujang, firm pear, corn tortillas, other lettuce

Taken from www.foodnetwork.com/recipes/food-network-kitchens/korean-beef-tacos.html (may not work)