Kalbi-Style Steak and Mushroom Lettuce Wraps

Toss 1 large bunch radishes, trimmed, cut into matchsticks, with 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a medium bowl. Let sit until radishes begin to release liquid, about 5 minutes. Using your hands, squeeze out excess liquid; pour off. Toss radishes with 1 garlic clove, finely chopped, 1 Tbsp. apple cider vinegar, 1 Tbsp. gochugaru, Aleppo-style pepper, or chipotle chile flakes, and 1½ tsp. dark brown sugar. Add 2 scallions, thinly sliced; toss to combine. Chill salad until ready to serve.

Mix 1 medium Asian pear, peeled, grated, or 1 cup unsweetened applesauce, 4 garlic cloves, finely chopped, one 1" piece ginger, peeled, finely grated, ½ cup soy sauce, ¼ cup dark brown sugar, 1 Tbsp. toasted sesame oil, and 1 scallion, thinly sliced, in a large bowl until brown sugar is dissolved. Season marinade with freshly ground black pepper. Add 1 lb. flank or skirt steak and 8 oz. king trumpet mushrooms, sliced lengthwise ½" thick, to marinade and toss to coat. Cover and chill at least 30 minutes and up to 3 hours.

Prepare a grill for medium-high heat; oil grate. Remove steak and mushrooms from marinade, letting excess drip back into bowl; discard marinade. Grill steak, turning once, until lightly charred on the outside and medium-rare (an instant-read thermometer inserted into the thickest part of steak should register 125°), about 3 minutes per side. Grill mushrooms, turning once, until tender and lightly charred, about 3 minutes per side. Transfer steak to a cutting board and let rest 5–10 minutes. Transfer mushrooms to a platter.

Slice steak against the grain ¼" thick; transfer to platter. Serve steak and mushrooms with romaine lettuce leaves, sliced garlic, more scallions, and radish salad for making lettuce wraps.