First, make your quick pickled veggies (we recommend doing this a day in advance): Place the carrots, daikon and cucumbers in a heat-proof container with a lid. In a small pot, combine the seasoned rice vinegar and 1\/3 cup water. Bring to a simmer over medium heat. Remove from the heat and pour the liquid over your veggies, making sure they are completely submerged. Let cool at room temperature, then cover and refrigerate for at least 3-4 hours, allowing your veggies to achieve a quick pickle. \nMeanwhile, season both sides of your skirt steak with salt. Place in a large mixing bowl or baking dish and toss with ¼ cup This Little Goat went to Korea sauce. Set aside to marinate for at least 15 minutes, or refrigerated up to overnight. \nPreheat a grill, grill-pan or large skillet to medium-high\/high heat. Once hot, place steak on the grill (you should hear it sizzle). Grill until well-charred on both sides and cooked through to desired doneness. (I prefer my steak cooked to medium which takes about 4 minutes per side. But, every grill is different so cooking times may vary). If the meat is getting too dark before it’s cooked through, reduce the heat or move over indirect heat to finish cooking. \nTransfer steak to a cutting board and let rest for at least 5 minute before slicing.\nMeanwhile, whisk remaining 2 Tbsp Korea sauce into the Kewpie mayo and set aside for serving.\nLocate the grain of the meat (the direction that the muscle fibers run) and position your knife across the grain (creating an “x” with the grain). Slice the meat, across the grain, into thin strips, about ½-inch thick and 3-4 inches long. \nGoat Note: Cutting across the grain makes a big difference in having chewy and tough versus deliciously tender meat. Make sure you don’t skip this step, it’s important!\nServe sliced skirt steak on top of crisp butterhead lettuce, topped with pickled veggies, a drizzle of Korea-spiced mayo and torn leaves of fresh mint and cilantro.