Pour the pickling liquid over the onions, press the onions down so they are submerged, let sit at least 15 minutes at room temperature (can be refrigerated up to 2 days). Drain before assembling.

Ginger-Ponzu Vinaigrette

In a small bowl or jar combine 4 tbsp ponzu, 1 tbsp rice vinegar, grated ginger, sesame oil, neutral oil, honey and black pepper.

Whisk or shake vigorously until emulsified. Taste and adjust: add a little more honey if too tart or a splash more ponzu for saltiness. Stir in toasted sesame seeds.

Steak

Remove steaks from refrigerator 20–30 minutes before cooking to come toward room temperature; pat dry with paper towel.

Brush both sides lightly with olive oil and season evenly with 1 tsp kosher salt and 1 tsp black pepper.

Preheat a grill or heavy skillet over high heat until very hot (about 5 minutes). Grill or sear steaks 3–4 minutes per side for medium-rare (internal 130–135°F / 54–57°C) depending on thickness. Adjust time for desired doneness.

Transfer steaks to a cutting board and rest 5 minutes, then slice thinly against the grain into 1/4-inch strips.

Vegetables & Salad Assembly

Place the sliced kale in a large bowl. Drizzle 1 tsp neutral oil (from vinaigrette portion) and a pinch of salt; massage the kale with your hands 30–45 seconds until it softens and darkens.

Add shaved Brussels sprouts, julienned carrot, sliced cucumber and orange segments to the bowl with the kale.

Pour about half of the ginger-ponzu vinaigrette over the salad base and toss gently to coat. Reserve remaining vinaigrette to finish after plating.

Divide the dressed salad between two plates or bowls. Fan sliced avocado over each portion and arrange the rested sliced steak on top.

Scatter drained pickled red onion and toasted rice pearls across the salads. Sprinkle cilantro leaves if using.

Drizzle remaining vinaigrette over the steak and avocado, finish with a grind of black pepper and lime wedge on the side if desired.