Remove steak from the refrigerator. Trim excess fat and season both sides with fine sea salt and freshly ground pepper. Set aside at room temperature.
Pierce each potato 4-5 times with a fork. Potatoes will explode if you do not have a vent for the steam. Place in a microwave safe bowl with 1/2 cup water. Cover with plastic wrap and cook on high for 5-6 minutes or until potatoes are fork tender. Drain water, set aside.
Place frozen green beans in a microwave safe dish with 1/2 cup of water and cook on high for 2 minutes. Stir and cook for an additional 2 minutes or until warm and tender. Drain water, set aside.
Heat vegetable oil in a cast iron skillet or other frying pan over medium-high heat. Sear steak on both sides for 1-2 minute each. This is such a thin cut of meat that it takes nearly no time at all to achieve a nice medium-rare.
Remove to a cutting board. Allow to rest for 3-4 minutes. Slice against the grain into 1/2 inch strips.
Lay down a bed of spinach on serving dish. Divide greens beans, potatoes and steak evenly to both salads. Top with dressing, scallions and black sesame seeds. Enjoy!
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