Steak Tacos with Kimchi and Gochujang Mayonnaise

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3 tablespoons soy sauce

2 tablespoons plus 2 teaspoons toasted sesame oil

1 tablespoon packed light brown sugar

3 cloves garlic, finely chopped

1 1-pound skirt steak, cut crosswise into thirds

Vegetable oil, for the grill pan

1 bunch scallions

1/3 cup mayonnaise

2 teaspoons gochujang (Korean chile paste) or Sriracha, plus more to taste

1 cup kimchi, cut into strips

1 firm pear, finely chopped

12 6-inch corn tortillas

2 cups mixed Asian greens (2 ounces) or other lettuce