Heat a large chargrill pan over medium-high heat, rub steaks with oil and season with cracked pepper. Cook steaks for 3 to 4 minutes each side for medium rare, or to your liking. Set aside to rest on a plate for 5 minutes.
In a small bowl whisk together tahini, lemon juice and 1 tbsp water, season.
Drizzle coleslaw with 2/3 of the dressing and toss to coat. Slice beef thinly across the grain and serve on top of the salad, drizzle with remaining dressing and sprinkle with lemon zest, pepitas, almonds, and herbs.