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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.