• 1 pound skirt steak
• ½ cup Momofuku Soy Sauce
• 1 tablespoon Momofuku Chili Crunch
• 1 tablespoon + 1 teaspoon Momofuku Savory Seasoned Salt
• 2 tablespoons brown sugar
• olive oil
• 1 lime
• 2 large onions, thickly sliced
• 2 red bell peppers, sliced
• bibb lettuce and steamed rice, for serving (optional)
  
  

Ginger Scallion Sauce (optional)

• 1 bunch scallions, sliced
• 3 tablespoons olive oil
• 1 tablespoon Momofuku Soy Sauce
• 1 teaspoon sherry vinegar
• 1 teaspoon dried ginger

First, marinate the steak. Combine ½ cup Momofuku Soy sauce, 1 tablespoon Momofuku Chili Crunch, 1 tablespoon Momofuku Savory Seasoned Salt, 2 tablespoons brown sugar, 1 tablespoon of olive oil, and juice from ½ of a lime in a large bowl. Add steak and marinate for 30 minutes at room temperature or up to 6 hours in the refrigerator.

Heat oven to 400° and place one rack in the center of the oven and one rack just under the broiler. Place a sheet pan in the oven to get it hot, as it heats.

Remove the hot sheet pan from the oven. Turn the broiler to high. Add sliced onions and peppers to the sheet pan. Cover with olive oil and season with 1 teaspoon of Momofuku Savory Seasoned Salt. Place marinated steak on top of the peppers and onions.

Place the sheet pan right under the broiler and broil for 4 minutes. Flip steak, then broil 3-4 more minutes and remove from the oven. Remove steak from the sheet pan and set it aside to rest, then adjust the oven back to 400°F.

Place peppers and onions back in the oven on the middle rack and bake until they are soft and starting to char, about 6–8 minutes more.

Slice steak against the grain and serve with charred peppers and onions, remaining lime, steamed rice, and bibb lettuce—plus ginger scallion sauce, if desired.