Step 1

Using a sharp knife, lightly score the flank steak in a few places. Place the flank steak into a large zip-top bag and set aside. In a large mixing bowl, combine the onions, 3 tablespoons of pear purée, soy sauce, sugar, sesame oil, garlic and the gochujang. Mix well and carefully pour into the zip-top bag, covering the steak. Seal closed and lay it flat in a large, shallow pan or on a plate. Marinate the meat in the refrigerator for 2 to 3 hours, flipping once halfway through.

Step 2

In a small bowl, whisk together the gochujang, honey and sesame oil. Taste and adjust any ingredients as necessary. Sprinkle with sesame seeds, mix again slightly and set aside.

Step 3

Preheat a gas or charcoal grill to medium-high heat, and when ready, remove the steak from the marinade and place the flank steak directly on the grill. Close the grill and allow to cook for 4 to 5 minutes per side, depending on the thickness and how done you like your steak.

Step 4

When grilled to the desired doneness, remove the flank steak from the grill and let it rest for 1 to 2 minutes before slicing. Slice into thin strips at an angle, against the grain.

Step 5

Place a warm tortilla on your plate and top with some fresh green leaf lettuce and the raw zucchini. Place a couple flank steak slices on top and top with a very light drizzle of sesame oil and some of the gochujang sauce. Top with the pickled veggies and a fried egg. Sprinkle on some sesame seeds and green onions and enjoy immediately!