In a medium bowl, add the soy sauce, salt, olive oil, Worcestershire, Sambal chile, garlic, and stir with a whisk. Add the sliced tenderloin to the mixture. Put the bowl in the fridge and let marinate 8 to 10 hours, no more than 24 hours.

Heat a cast iron skillet over high heat. Add the steak to the skillet and separate the meat with tongs. The steak is sliced thin, so it should be finished in about a minute or two, or once you see a sear on the meat.

Take the steak out of the skillet to rest and set aside for the salad!

In large bowl using an immersion blender, slowly add garlic, Dijon mustard, rice wine vinegar, soy sauce, sesame oil, balsamic vinegar, and honey. Then slowly add olive oil while using a mixer, until very smooth. Add capers with a spoon and stir in.

Cover and refrigerate until ready to use.

Use a mandoline or knife to slice the onion into thin rings, place the onions in a bowl and pour the milk over them. Let sit for around an hour.

In a large saucepan, heat oil over moderately high temperature until it reaches around 350 degrees.

In another bowl, mix flour and seasoning salt. In small batches, dredge the soaked onions in the flour mixture and carefully place in the hot oil. Fry until golden, about 2 to 3 minutes. Use a slotted spoon to transfer the onion rings to a paper towel to drain. Season with salt!

In a large salad bowl, hand tear the romaine hearts and add arugula. Toss the radishes in the bowl, then add the salad dressing and toss the salad so the dressing is evenly distributed.

On a large salad plate, place a heaping serving of salad. Add the seared tenderloin to the top of the salad, then top crispy onion rings or anything you want! Such as red cabbage, walnuts, blue cheese, pears, or tomatoes!

Make ahead: The beef tenderloin needs to marinate 8 to 10 hours, so prep ahead and let marinate overnight. The salad dressing can also be made in advance!