• Peel the watermelon radishes and trim the ends; cut the radishes in half lengthwise, then crosswise into thin half-moons.
• Rinse the caper berries. Remove the stems and cut the caper berries lengthwise into quarters.
• Finely chop the anchovies.

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the braising greens, season with salt and pepper, and cook, stirring occasionally, until tender, 2 to 3 minutes. Transfer to a large bowl. Wipe out the pan.
To the bowl with the greens, add the radishes, caper berries, anchovies, 2 teaspoons [4 tsp] parsley-pecan pesto, and as much Aleppo chile as you like; season with salt and pepper and toss to combine. (Set aside the remaining pesto for serving.) Let stand while you prepare the steak.

• Pat the steak dry with a paper towel; season with salt and pepper.

In the same pan used for the greens, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Working in batches if needed, add the steak and cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare for top sirloins, 7 to 9 minutes for rib-eye, and 8 to 12 minutes for filet mignons. Transfer to a plate. Add more oil between batches if needed.

Transfer the steak and greens to individual plates. Spoon as much of the remaining pesto as you like over the steak and serve any remaining pesto on the side.