Dice up sweet peppers, radishes, cilantro, and green onion and place aside into bowl

Mix in all ingredients and stir well. Add to taste. Cover and refrigerate.

Cut the two ends of zucchini and use your tool to make the noodles. (I use the Veggetti). Add to pot of water with Salt and bring to a boil. Make sure not to overcook it to the point of soggy. Once done drain and place to side.

Add generous salt and pepper to both sides of steak.

Heat up skillet dry medium-high heat. Once hot, add a little bit of oil and 1/2 tbsp butter and let it cost until it froths. Add steaks and let each side grill 3-4minutes each side, and place skillet in preheated oven (250°) for approximately 6-8min or until center temp 120°-140°. Remove from skillet and let rest for a few minutes and cut into slices.

In a separate skillet, heat dry medium-high heat and add oil and 1/2 tbsp butter once to temp. Toss in diced veggies and sauté. Mix in sun dried romano pesto. And let simmer.

Place small portion of zucchini noodles and 2-3 tbsp of pesto sauce on top. Slice the rested NY strips and place them while leaning against each other. Add horseradish sauce on top or beside the steaks and enjoy!