Cut beef into uniform 2-inch cubes. In a medium bowl, combine olive oil, soy sauce, paprika, garlic powder, onion powder, black pepper, salt, and lemon juice. Add beef cubes and toss thoroughly to coat. Let marinate for at least 15 minutes, preferably 30 minutes. Soak wooden skewers in water for 30 minutes if using.

Thread marinated beef cubes onto metal or wooden skewers, packing them snugly with small gaps between pieces. Load about 6-8 cubes per skewer for even cooking.

Peel and cut potatoes into uniform 1/4 inch thick fries. Soak in cold water for 10 minutes to remove excess starch. Pat completely dry with paper towels.

Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add potatoes in a single layer and cook undisturbed for 4-5 minutes. Stir and continue cooking for 10-12 minutes, stirring occasionally, until golden and crispy. Season generously with salt while hot.

Preheat grill to medium-high heat and oil the grates. Place skewers on the grill and sear for 3-4 minutes without moving. Rotate a quarter turn and cook for 3-4 minutes. Flip and repeat on the other side for total cooking time of 10-12 minutes. Check internal temperature reaches 135°F for medium-rare. Let rest 2-3 minutes after removing from grill.

Arrange shredded lettuce on a plate as the base. Layer sliced tomato, red onion, and cherry tomatoes on top.

Arrange all components on a large plate: fresh salad as the base, crispy fries to one side, and beef skewers positioned prominently. Serve immediately while fries are hot and crispy.