Juice the Lemon (1) into a small bowl and discard seeds; set aside.
Cut the Radish (4) into 1/4 inch thin slices and then into half-moon shapes; hold.
Cut the Scallion (2) into 1/4 inch thin slices at a diagonal angle and hold.
Trim the ends off of the Broccolini (8 ounce) and set aside.
To the bowl with the lemon juice, add the Dijon Mustard (2 package), Olive Oil (1 tablespoon), Maple Syrup (1 tablespoon), and Salt (1/4 teaspoon). Whisk all ingredients together and hold.
Pat dry the Boneless New York Strip (2) with paper towels and season each steak with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon).
Heat a medium sauté pan over high heat and add Olive Oil (2 tablespoon). When hot, add the steaks and sear for 2 minutes. Turn over and sear for 2 minutes more.
Let rest for 5 minutes then cut into 1/2 inch sliced pieces.
Heat Olive Oil (1 tablespoon) in a large sauté pan over medium-heat.
Place the broccolini, Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon) and cook for 4 to 5 minutes. Remove from heat and keep warm for plating.
In a large bowl, place the radishes, green onions and the broccolini. Whisk the dressing again and add to the veggies; toss and get ready to plate.
Arrange the slices of steak on each of two plates. Place the Broccolini Radish Salad next to the steak. Serve and enjoy!