Preheat the oven’s broiler and line a rimmed baking sheet with foil and then rub with a bit of avocado oil to prevent sticking. Lay the steak on top and season with the soy sauce. Combine the remaining seasonings in a bowl and then sprinkle over the steak. Be sure to season both sides. Let sit at room temperature for 15 minutes while you prepare the vegetables. Alternatively, you can marinate the beef up to overnight.

Add the saffron to a small bowl and add 1/2 tablespoon boiling water. Let steep for 15 minutes to bloom the flavors.

Heat a large non-stick pan over medium high heat. Add the oil along with the onion, pepper, and radishes. Cook, stirring occasionally until the onions are soft and translucent and the radishes are tender, about 15 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the vinegar, soy, and monk fruit. Cook until all the liquid is gone and then season to taste with salt and pepper. Set aside and off heat, stir in parsley.

Broil the steak on high for 3-4 minutes per side. Remove from oven and allow the steaks to rest for 10 minutes before slicing against the grain.

While the steak rests, stir the bloomed saffron and garlic into the mayonnaise. Season to taste with salt, cayenne, and monk fruit.

Serve the steaks with aioli drizzled over top and the vegetables along side.