• Gather all the ingredients.
  

To Prepare the Steak

• Let the steak sit at room temperature for 30 minutes.
  
• Pat dry a 12–16 oz ribeye steak with a paper towel. Sprinkle both sides (and the edges) generously with ½ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.
  
• Heat a cast-iron pan on high heat. When it‘s hot, add 1 Tbsp neutral oil. I usually apply it with a silicone brush. Sear the steak in the pan, about 3–4 minutes per side. During this time, do not move the steak around. You can use tongs to press down so the steak gets nice sear marks.
  
• Remove the steak from the heat and let it rest on a cutting board for 10 minutes. If you cut the meat right away, all the juices will come out. Cut the steak into thin slices against the grain of the meat.
  

To Prepare the Shoyu Dressing

• In a food processor, pureé ½ onion.
  
• In a 1-cup measuring cup, add 4 Tbsp gluten-free soy sauce, the pureéd onion, and 2 Tbsp extra virgin olive oil.
  
• Add 1½ Tbsp mirin, 1 Tbsp sugar, and 1½ Tbsp rice vinegar (unseasoned).
  
• Add 2 Tbsp lemon juice and 2 tsp toasted white sesame seeds and whisk it all together.
  

To Assemble the Salad

• Assemble the green salad with 2 handful salad mix (my Asian greens mix had baby kale, Asian greens, and baby spinach in it), 1 watermelon radish (thinly sliced), 2 red radishes (thinly sliced), ½ English cucumber (sliced), ½–1 avocado (cubed), and 6 cherry tomatoes. You can choose any leafy salad and other salad ingredients you like.
  
• Place the steak slices on top and drizzle with the shoyu dressing.
  

To Store

• You can keep the dressing and steak in separate airtight containers and store in the refrigerator for up to a week.