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Preheat oven to 450°. Toss beets with 1 Tbsp. oil on a large, foil-lined rimmed baking sheet and season with salt. Roast, tossing once, until charred on the outside and tender, 45–50 minutes. Let cool slightly.
Meanwhile, whisk chile, vinegar, honey, and 2 Tbsp. oil in a small bowl. Season with salt.
Whisk tahini, lemon juice, 2 Tbsp. oil, and ¼ cup water in a small bowl until smooth and thick. Season with salt.
Season steaks with salt. Heat remaining 1 Tbsp. oil in a large skillet over medium-high. Cook steaks, turning occasionally, until well-browned on all sides (about 4 minutes per side for medium-rare, or an instant-read thermometer inserted into thickest part of steak registers 130°). Transfer steak to a cutting board and let rest 5 minutes before slicing.
Spoon tahini mixture onto plates, dividing evenly. Smash beets with the palm of your hand or the flat side of a chef’s knife and add to plates. Slice steak and place alongside beets. Drizzle chile dressing over, then top with scallions and red pepper flakes.