Korean Spicy Steak Salad

This recipe comes from Fine Cooking Magazine and is supposed to be served as a wrap with butter lettuce, but the grocery store did not have butter lettuce so I made it into a salad instead-- which I think was a good call.

1 1/2 lbs skirt steak
1/4 cup gochujang (Korean red chile-bean sauce-- it's delicious!)
2 T sesame oil
2 T soy sauce
2 cloves of garlic, minced
1 T rice vinegar

spring lettuce or butter lettuce
kimchee
sliced scallions
grated carrots

Mix the marinade ingredients and pour half over the steak; I like to let this marinade overnight. Grill the steak for 3-4 minutes per side and slice thinly. Serve atop the lettuce and scatter the other ingredients over and around the steak and pass the remaining marinade to use as dressing to taste. Alternatively you can keep all the ingredients separate and let people make their own lettuce wraps using butter lettuce.