Step 1

1 Cut the skirt steak into 5- to 6-inch pieces

Step 2

2 Pat dry and season with the salt

Step 3

3 In a shallow bowl, stir the gochujang and honey together until combined

Step 4

4 Add the skirt steak and coat with the mixture

Step 5

5 Heat the oil in a large cast-iron skillet over medium high heat until lightly smoking

Step 6

6 Add the steak and cook, undisturbed, until charred, 3 to 4 minutes per side

Step 7

7 Transfer the steak to a cutting board to rest for a few minutes, then thinly slice against the grain

Step 8

8 Season with to taste with salt, if desired