In a medium bowl, whisk together the jalapeño, garlic, ginger, soy sauce, brown sugar, sherry, sesame oil, and sriracha. Add the meat and coat thoroughly. Let marinade for 1 hour, or overnight with 1 hour to come to room temperature before cooking.

Make the pico de gallo. In a medium bowl, toss together the kimchi, tomatoes, scallions, carrot, and jalapeño. Set aside. Make the sriracha aioli by whisking together the yogurt with sriracha. Add a good squirt of sriracha to the yogurt, stir, and add more to taste.

When ready, head a large cast iron pan over medium heat. When hot, add the skirt steak to the pan (cut the skirt steak in half if necessary). Cook about 4 minutes on one side (if you have a thicker than usual cut of skirt steak, cook 5 minutes). Flip the steak and cover with a lid. Cook an additional 4 to 5 minutes. Remove the lid and drizzle some of the marinade on top of the steak. Flip and cook an additional 30 seconds. Remove the steak and place on a cutting board. Tent with aluminum foil and let rest for 5 to 10 minutes. Slice the steak again the grain and serve.

Divide the tortillas among plates and let everyone build their own tacos! Layer red cabbage, then kimchi pico de gallo, avocado, and skirt steak. Drizzle sriracha aioli on top. Garnish with fresh cilantro.

Eat immediately! Enjoy!