In a medium bowl, combine soy sauce, white sugar, red wine vinegar, sesame seeds, chopped green onions, shawarma seasoning, minced garlic, tahini, black pepper, and salt.

Mix well.

Transfer the mixture to a saucepan and bring to a boil over medium heat.

Reduce the heat and let the sauce simmer for 5 minutes, stirring occasionally.

Remove the saucepan from heat and let the marinade cool to room temperature.

Place the steaks in a shallow dish or resealable plastic bag.

Pour the cooled marinade over the steaks, making sure they are evenly coated.

Cover or seal the dish/bag and refrigerate for at least 4 hours, or overnight for best results.

Preheat the grill or skillet over medium-high heat.

Remove the steaks from the marinade, allowing excess marinade to drip off.

Grill or pan-sear the steaks for about 3-4 minutes per side, or until they reach your desired level of doneness, basting occasionally with the remaining marinade.

Once cooked, remove the steaks from the grill or skillet and let them rest for a few minutes before serving.

Serve the tahini glazed Lebanese steaks hot, garnished with additional sesame seeds and chopped green onions if desired.