Preparation

PREP THE BEEF

1. Wrap the steak in plastic and freeze until semi firm, about 1 hour (this makes slicing the meat much easier). Once firm, thinly slice the steak against the grain into ⅛-inch slices, discarding any large chunks of fat. Transfer to a resealable plastic bag.  
2. In a blender or food processor or blender, combine the pear, ginger, onion, garlic, sugar, sesame oil, soy sauce, and gochujang. Process until smooth, then scrape into the bag with the beef. Add the white and light green scallions, close the bag, and gently massage until the meat is evenly coated. Refrigerate for at least 30 minutes and up to 6 hours. 

MAKE THE SLAW

1. In a large bowl, combine the kimchi juice, garlic, ginger, vinegar, sugar, fish sauce, and sesame oil. Slowly whisk in the vegetable oil. Add the chopped kimchi, cabbage, carrots, scallions, and sesame seeds, and toss well. Refrigerate until ready to use (the slaw can be prepared a few hours ahead). 

COOK THE BEEF

1. Preheat grill with the HexClad BBQ Grill Pan placed on the center of the grill over medium-high heat, 15 minutes. Remove half of the beef from the marinade, letting the excess liquid drip into the bag, and add to the grill pan in a single layer. Cook for 1 minute without moving the meat, then stir and continue cooking, stirring occasionally, until the beef is browned and crisp in spots, 3 to 5 minutes longer. Sprinkle with some of the sesame seeds and scallion greens, cook 30 seconds more. Transfer to a platter and repeat with the remaining beef. 
2. Sprinkle the beef with the remaining sesame seeds and reserved scallion greens. Serve with the kimchi slaw and rice, lettuce leaves, shiso leaves, and sliced cucumber, if desired.