Combine the Sriracha, soy sauce, and 2 teaspoons of the sesame oil in a medium bowl. Add the steaks and turn to coat.
In a separate bowl, whisk together the vinegar, honey, 3 tablespoons of the canola oil, the remaining 1/4 teaspoon sesame oil, and 1/4 teaspoon each salt and pepper. Add the pear, radicchio, and scallions and toss to combine.
Heat the remaining 2 tablespoons of canola oil in a large nonstick skillet over high heat. Cook the steak, in 2 batches, until medium-rare, 1 to 2 minutes per side.
Sprinkle the steaks with the sesame seeds and serve with the salad.