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In a small bowl, mash together the butter, miso, mustard powder, paprika and the ½ teaspoon vinegar; set aside. Season the steaks on both sides with salt and pepper.
In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the steaks, reduce to medium and cook until well browned on the bottoms, 5 to 7 minutes. Flip the steaks and cook until the second sides are well browned and the centers register 120°F for medium-rare, another 5 to 7 minutes. Transfer to a large plate, dot with the miso butter and tent with foil. Lest rest for 10 minutes.
Meanwhile, in a large bowl, stir together the remaining ¼ cup vinegar, the soy sauce and sesame seeds. Add the watercress and scallions; toss to coat. Place the salad on a large serving platter.
Transfer the steaks to a cutting board and slice them ¼ to ½ inch thick against the grain and on the diagonal. Arrange the slices on the salad, then drizzle on the accumulated juices.