Gochujangsteckwraps

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1. 1
   Place two 1"-thick boneless New York strip steaks (about 2 lb. total) in a medium bowl; rub all over with 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, 2 Tbsp. vegetable oil, and 2 Tbsp. sugar. Let sit at room temperature at least 15 minutes and up to 30 minutes.
2. 2
   Meanwhile, toast 2 Tbsp. sesame seeds in a dry medium heavy skillet, preferably cast iron, over medium heat, tossing often, until evenly dark brown, 5–8 minutes. Transfer to a small bowl and add 6 garlic cloves, finely chopped, ¼ cup gochujang, 2 Tbsp. soy sauce, preferably low-sodium, 2 Tbsp. toasted sesame oil, 1 Tbsp. apple cider vinegar, and remaining 1 Tbsp. sugar; whisk to combine.
3. 3
   Wipe out skillet and return to medium-high heat. When pan is very hot, cook steaks, turning every 2 minutes or so, until deeply browned and an instant-read thermometer inserted into the thickest part registers 120° for medium-rare, 8–10 minutes. Transfer to a cutting board and let rest 10 minutes.
4. 4
   Spoon half of gochujang sauce on a platter. Thinly slice steaks against the grain and arrange on platter. Drizzle remaining sauce over. Top with 6 scallions, green parts only, thinly sliced, and sprinkle with a generous pinch of flaky sea salt. Serve with cooked rice and tender lettuce leaves alongside for making wraps.