Marinade

• 2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon minced garlic
• 2 teaspoons kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon freshly ground black pepper
• ½ teaspoon ground coriander
• ½ teaspoon fennel seed, crushed

• 910 grams top sirloin, about 3 centimeters thick, trimmed of excess fat, cut into 3-centimeter cubes
• 455 grams grape tomatoes (about 20 tomatoes)

Dressing

• 160 milliliters plain yogurt or sour cream
• 3 tablespoons buttermilk
• 2 tablespoons minced red onion
• 2 tablespoons finely chopped fresh dill
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 small clove garlic, minced or pushed through a press

• 1 head butter lettuce, leaves separated