• Mix brown sugar, soy sauce and garlic in a large seal-able plastic bag. Place the skirt steak inside the bag. Push all the air out and seal the bag. Mix around to make sure the steak is coated with the marinade. Let them marinade at room temperature for about 20 minutes
• Mix the mayonnaise and sriracha sauce together in a medium bowl and set aside
• Meanwhile preheat the grill pan on high heat. Mix the green onion pieces with the sesame oil and then place them on the grill pan and grill for about 3 minutes or so. Lightly charred but not burned. Remove from the grill. Bring the grill pan back to heat. Brush 1 Tbsp of cooking oil on a pan and then place the marinated skirt steak on the pan and grill for about 3 minutes on each side for medium rare. Feel free to grill longer if you prefer it well-done. Remove the skirt steak from the pan and pour the juices from cooking the meat too. Let them rest for 5 minutes
• When ready to slice the meat, place them on chopping board and slice AGAINST THE GRAIN (I've mistakenly sliced them along the grain and the meat was so chewy, I could hardly chew on them)

Assembling:

• Place the tortilla wrap on a non-stick skillet and let it heat up for about 30 second on each side. Remove from the heat and spread about 1 Tbsp of the mayonnaise mixture on the tortilla wrap. Place some of the arugula, kimchi, grilled green onion on the tortilla and then top with some of the sliced skirt steak and <a href="http://whattocooktoday.com/sweet-and-spicy-lemongrass-shrimp.html" data-mce-href="http://whattocooktoday.com/sweet-and-spicy-lemongrass-shrimp.html">sweet and spicy lemongrass shrimp</a>. Fold the tortilla wrap in half and serve