Coat steak evenly with soy sauce and steak seasoning.

Cover and refrigerate at least 1 hour to overnight.

Preheat an outdoor grill for medium-high heat.

Grease grill lightly.

Place steak on grill and cook for 6 minutes per side.

Steak should be firm, reddish-pink, and juicy in the center.

For the best results, temperature should be 130 degrees F.

Remove steak from heat, sprinkle with lemon juice and cover with foil.

Set aside for 10 minutes, then cut into strips.

In a small bowl, stir together olive oil, sesame oil, rice vinegar, sugar, garlic powder, and red pepper flakes.

In a separate bowl, toss together, cucumber, tomato, avocado, carrot, lettuce, red onion and the steak strips.

Pour rice vinegar dressing over salad.

Sprinkle with sesame seeds to serve.