1
In a shallow baking dish, coat the steaks in oil, salt and pepper. Rest for 10 minutes.
2
In a large pot, place 1 inch of water, a steamer basket and the potatoes. Cover and bring to a simmer. Steam the potatoes until fork-tender, 15-20 minutes. Drain and cool slightly.
3
In a medium bowl, whisk together the olive oil, vinegar, Fresno pepper, sugar, scallions and salt. Fold in the cooked potatoes and adjust the seasoning to taste.
4
Preheat the grill or a large skillet over high heat.
5
Grill the steaks for 3 to 4 minutes per side to sear, then lower the heat to medium and cook until an instant-read thermometer reaches 130°F for rare, 140°F for medium-rare and 150°F for medium-well.
6
Transfer the grilled steak to a cutting board, let rest for 5-10 minutes, then slice against the grain.
7
In a blender, combine all of the chimi-verde ingredients except the oil until smooth. With the motor running, gradually drizzle in the oil until the sauce is emulsified. Season to taste.
8
Divide the potato salad and steaks between plates. Top with baby arugula, radishes and chimi-verde sauce.