Prepare the marinade by placing all of the ingredients into a medium bowl and stir to combine. Set aside.

Place the steak into a freezer bag and pour the marinade on top. Seal the bag tightly and turn several times to ensure the steak is evenly coated. Marinate at room temperature for at least 30 minutes (but less than 2 hours) or place in the refrigerator overnight.
Tip: If marinating the steak in the refrigerator, allow time for the steak to come to room temperature, approximately 20-30 minutes, before cooking.

Combine the tomatoes, one tablespoon of fresh cilantro, red onion, and two tablespoons of fresh lime juice in a bowl. Season with salt and black pepper, to taste, and stir to combine. Set aside.

To prevent browning, toss the chopped avocado with the remaining lime juice in a small bowl and set aside.

Heat a large cast-iron skillet or a large frying pan over medium-high heat. Remove the steak from the marinade and let excess liquid drip off before placing it in the hot skillet. Sear for 3-4 minutes per side for medium-rare, or until the meat reaches the desired level of doneness.
Tip: Use the grilling option on this chart (and an instant-read thermometer) to determine desired cooking temperature.

Remove from heat and allow the steak to rest 5 minutes before thinly slicing it against the grain.

Serve immediately with the seasoned tomatoes, diced avocado, sliced radishes, lime wedges, and the remaining fresh cilantro.

Top with sliced jalapeño and Cotija cheese. Offer guacamole, gluten-free tortillas, and/or lettuce wraps on the side if desired. Enjoy!