Marinate the steak the night before for the best result. If time is limited, allow for 2 hours of marinating.

Prepare the marinade/dressing. In a small bowl, whisk together coconut aminos, lime juice, toasted sesame oil, fish sauce and salt.

Add steak to a large zip-lock bag and pour in three-quarters of the marinade. Reserve the remaining marinade for dressing.

Using a spoon, peel the ginger. Slice into thin rounds. Add ginger, garlic and half of the green onions to the bag. Seal and refrigerate for up to 24 hours.

Once steak is ready, begin preparing the meal. Slice cabbage and massage with a sprinkle of salt. Drizzle reserved marinade over cabbage and set aside to allow tough fibers to break down.

Heat a cast-iron skillet to medium-high heat and add the coconut oil. Remove steak from marinade and pat dry. When oil is shimmering, add the steak and sear for 3 minutes. Flip and sear for another 3 minutes. Turn the heat down to medium-low and allow steak to continue cooking to your desired doneness. For medium, cook about another 4-5 minutes.

Remove steak to a cutting board and tent with foil. Allow to rest for 5 minutes.

While steak is resting, slice butterhead lettuce and toss with cabbage. Plate the salad with pears on top.

Slice the steak against the grain and place on top of the salad. Sprinkle with sesame seeds and remaining green onions.