Tenderize the meat by placing it on a cutting board, covering it with plastic wrap, and pound with a meat mallet.
Whisk together all the remaining ingredients in a bowl until combined.
Place the meat in the marinade and let it chill for at least 10 minutes in the freezer or up to 4 hours in the refrigerator. Before cooking, leave it at room temperature for 30 minutes.
Heat the iron skillet until sizzling hot, and place the steak in it. Sear for 2-3 minutes per side.
Rest the cooked steak on a cutting board for 10 minutes before slicing.
Slice the steak against the direction of the fiber, squeeze some lime on top, sprinkle with some coarse salt, and serve warm.
Video
Notes
TO STORE: Store leftover cooked steak in the fridge for up to 4 days. You can store it in an airtight container or wrap it tightly with aluminum foil.TO REHEAT: Reheat leftover steak in the oven preheated to 250F degrees until the internal temperature of the steak reaches 110F degrees. You can also reheat leftovers in a covered pan over medium heat. Add a splash of water to the pan to create steam and make the steak juicy again.TO FREEZE: Freezing cooked steak is also an option to extend its shelf life. Wrap the steak in foil and put it in a heavy-duty freezer bag to ensure it’s airtight. It will keep well for up to 2 months.