Steak Salad with Shoyu Dressing

Bahan-bahan (2 porsi)

• 12 –16 oz ribeye steak ((you can use flank steak or any cut you like; set out at room temperature for 30 minutes))
• ½ tsp Diamond Crystal kosher salt
• ⅛ tsp freshly ground black pepper
• 1 Tbsp neutral oil
• ½ onion
• 4 Tbsp gluten-free soy sauce
• 2 Tbsp extra virgin olive oil
• 1½ Tbsp mirin
• 1 Tbsp sugar
• 1½ Tbsp rice vinegar (unseasoned)
• 2 Tbsp lemon juice ((from ½ lemon))
• 2 tsp toasted white sesame seeds
• 2 handful salad mix ((I used an Asian greens mix of baby kale, mizuna, pak-choi, komatsuna, and baby spinach))
• 1 watermelon radish ((thinly sliced))
• 2 red radishes ((thinly sliced))
• ½ English cucumber ((sliced))
• ½ –1 avocado ((cubed; see how to cut an avocado))
• 6 cherry tomatoes