Sesame Steak Salad with Asian Pears

Trim and freeze teh steak until slightly firm, about 1 hour. This makes it easier to slice. Cut teh steak crosswose into four pieces.Flip each piece onto a cut edge and slice across the grain 1/8 inch thick. Cut one of the pears in half. Peel and core 1 half and then grate it on the small holes of a box grater set in a medium bowl. Add teh minced scallions, garlic, ginger, mirin, 2 Tbs. of the lemon juice, 2 Tbs. of teh soy sauce, 1/2 Tbs. of teh sesame oil, 1 tsp. of the sesame see, 1/4 tsp. salt, and a few grinds of pepper. Add teh beef and toss well. Cover and refrigerate for 30 minutes to 4 hours. In a small bowl, whisk the rice vinegar and fish sauce with the remaining 1 Tbs lemon juice, 1/2 Tbs. soy sauce, 1 Tbs sesame oil, and 1 Tbs. sesame seeds. In a medium bowl, toss teh lettuces with 3 Tbs. of teh dressing and a sprinkle of salt. Divide among four dinner plates. Core and thinly slice teh remaining 1 1/2 pears. Put the pears, radishes, and cucumbers in the bowl and toss with the remaining dressing. Scatter over teh lettuce. Drain teh beef and gently pat dry. Heat a 12-inch cast iron skillet over medium-high heat until hot. Add teh oil, swirl to coat the pan, and the scatter half of teh beef evenly in the pan. Cook, flipping once, until the beef is nicely browned and barely cooked through, 1 to 2 minutes per side. Tranfer to a bowl and repeat with the remaining beef. Toss teh salads withthe beef and any accumulated juices. Garnish with the remaining scallion greens and serve.