At least 90 minutes before serving
Preheat Traeger grill to 225*
Rub the steak on all sides with oil and then season generously with seasoning
Cook the steak in the grill until the internal temperature reaches 115* internal
Preheat a cast iron pan until very hot as the steak reaches temperature
Sear the steak on the hot cast iron on all sides until the internal temperature reaches 125-130*
Remove the steak from the grill and allow to rest on a plate, tented loosely for about 15 minutes
Then transfer the steak to the refrigerator and allow to chill completely– at least 30 minutes
Just before serving, remove the steak from the fridge
Using a very sharp chef’s knife, thinly slice the chilled, cooked steak into paper-thin slices and set aside
Slice the cucumber on the bias in paper thin slices; do the same with the radishes
Slice the serrano into thin rounds (use about ½ the pepper depending on your desired spice level)
Chop the cilantro into fine mince
Chiffonade the basil leaves
Cut the wonton wrappers into four triangles
Preheat your air fryer to 350* and briefly cook the wonton wrappers until brown and crispy (about 3 minutes per batch)
In a bowl, combine the lemon juice and zest, soy sauce, mirin, rice wine vinegar and olive oil
Whisk to thoroughly combine and adjust seasoning to taste
Assemble the salad on a big plate or platter
Arrange cucumber and radish slices in alternating pattern on the plate
Sprinkle cilantro and basil all over
Place steak slices atop cucumber and radish slices
Distribute serrano slices and green onions across the steak slices
Pour prepared sauce on the platter
Season with flaky sea salt
Serve with crispy wonton chips