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 until well coated. Set aside to marinate while you make your quick pickles. \nFor quick pickles: place the carrots, daikon and cucumbers in a heat-proof container with a lid. In a small saucepan, combine the rice vinegar and ⅓ cup water. Bring to a simmer over medium heat. Remove from heat and pour the warm liquid over your veggies, making sure they are completely submerged. Let cool at room temperature, then cover and refrigerate until ready to serve. \nWhisk the remaining 3 tablespoons Korea sauce into your Kewpie mayo and set aside for serving. \nPreheat your grill to medium-high\/high heat. Once hot, place steak on the grill and grill until lightly 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. \nSlice the meat, across the grain, into thin strips, about ½-inch thick. Serve sliced skirt steak on top of crisp lettuce, topped with pickled veggies, a drizzle of Korea-spiced mayo and torn leaves of fresh mint and cilantro!