2 pounds boneless ribeye, strip, or flank steak (32 ounces; 907 g), cut against the grain into 1/4-inch-thick slices 3 teaspoons (9 g) Diamond Crystal kosher salt, divided; for table salt, use half as much by volume or the same weight 2 1/2 teaspoons ground black pepper, divided 2 large yellow onions (1 pound; 454 g total), cut into 1/2-inch-thick slices 1 teaspoon ground allspice 1 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cumin 2 tablespoons
