Steak tacos with kimchi and spicy mayo

Ingredients:

• 3 tablespoons soy sauce
• 2 tbsp. l. + 2 tsp. dark sesame oil
• 1 tbsp light brown sugar
• 3 cloves garlic, finely chopped
• 1 skirt steak, weighing 450 g, cut crosswise into three parts
• Vegetable oil to grease the grates
• 1 bunch of green onions
• 1/3 cup mayonnaise
• 2 teaspoons of Korean gochujang paste or sriracha sauce + more to taste
• 1 cup kimchi, cut into strips
• 1 firm pear, finely chopped
• 12 6-inch corn tortillas
• 2 cups Asian greens mix (60 g) or salad greens

Preparation:

1. In a shallow bowl, combine soy sauce, 1 tablespoon sesame oil, brown sugar, and garlic. Add the steak and turn to coat. Marinate at room temperature for 20 minutes.
2. Grease a large grill pan with vegetable oil and heat over medium heat. Remove the steak from the marinade (do not pat dry) and grill for 2-3 minutes per side until medium-rare. Transfer to a cutting board and let rest for 5 minutes.
3. Meanwhile, toss the green onions with 2 tablespoons of sesame oil. Grill, turning, for about 4 minutes; transfer to a cutting board and cut into 1-inch (2.5 cm) pieces. Slice the steak across the grain; toss with the juices.
4. In a small bowl, combine the mayonnaise and gochujang paste. Combine the kimchi, pear, and remaining sesame oil in another bowl.
5. Lightly toast the tortillas on a gas burner, about 20 seconds per side (or microwave according to package directions). Serve the steak and green onions on the tortillas with the herbs, spicy mayo, and kimchi-pear salad.