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PdfMix the cilantro, onion, tomato, pepper, garlic, lime juice, unrefined sea salt, pepper, oil and vinegar in a medium bowl, set aside.
Place the meat on a plate and sprinkle with 4 tablespoons (60 g) of coarse salt on both sides. Do not rub the salt in or it will be too salty. Let sit for 30 minutes, so it soaks up the salt and comes to room temperature.
Heat a cast iron grill pan over high heat, until very hot. Sear the steak on the grill pan for about 3 minutes per side, until medium rare.
Remove the steak from the grill pan, shaking off the excess salt, and place on a warm plate. Cover and let rest for about 10 minutes.
Slice the steak in thin slices against the grain of the meat. Serve immediately with the vinagrete on the side.