(Serves 3 people)

• 1 lb skirt steak
• 1 large onion, sliced or julienned
• 3 romaine hearts, chopped
• 1 1/2 cups grape or cherry tomatoes, sliced
• 1/2 English cucumber, shaved on mandoline
• 3-4 radishes, shaved on mandoline
• 2 avocados, sliced
• 1/4 cup mint, torn
• 1/2 cup tahini
• 2 small lemons, juiced
• 1 garlic clove, smashed
• 1/4 tsp smoked paprika
• 2 tsp season salt (I use Simply Organic)
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 3 tbsp extra virgin olive oil
• 4 tbsp grapeseed oil
• 2 tbsp seasoned rice wine vinegar
• Kosher salt
• black pepper, from pepper mill

In a small bowl, make spice blend by combining smoked paprika, season salt, coriander, and turmeric. Set aside. Wrap beef in plastic wrap and freeze for 20-30 minutes. Remove from freezer and shave into thin slices. Rub beef with spice blend, place in a ziplock (or bowl with cover), and refrigerate for at least 24 hours.

Make tahini dressing by combining garlic, lemon juice, and tahini in food processor. Pulse to combine, adding room temperature water to work bowl until tahini dressing is thin enough to drizzle. Season dressing to taste with Kosher salt and black pepper. (The dressing can be made in advance.)

Allow beef to come to room temperature before cooking. Right before cooking beef, divide romaine lettuce between three plates. In a medium bowl, combine cucumbers, radishes, and tomatoes. Add extra virgin olive oil and rice wine vinegar and toss. Season veggies to taste with Kosher salt and black pepper, then place in refrigerator while cooking beef.

Over medium/high heat, add 1 tbsp grapeseed oil to nonstick pan. Once oil shimmers, add 1/3 of beef to pan and do not jostle or stir. You want the beef to develop a nice sear. After a minute or so, stir beef to cook the other sides. Once beef is cooked almost entirely through, remove from pan. Add another 1/2-1 tbsp of oil and repeat process with another 1/3 of beef. Repeat with final 1/3 of beef, adding oil if necessary. Once beef is done, add sliced onions to the now empty pan. Season onions with a pinch of Kosher salt. Add 1-2 tbsp of water to pan and scrape up the bits of charred beef at the bottom of pan. Stir 1/2 tbsp of oil into onions and reduce heat to medium. Cook onions, stirring every minute or so, for about 10 minutes, or until nicely caramelized. Add beef back to pan with onions and stir to combine. Set aside while compiling the rest of the salad.

Divide the tomato, radish, cucumber salad between the plates of romaine. Add 1/3 of the avocado slices and 1/3 of the beef/onion mixture to each plate. Drizzle each plate with tahini dressing and garnish with mint.