Whisk all marinade ingredients together in a small bowl.
Place steak in a large ziploc bag and pour marinade into it. Seal bag and massage marinade around the meat to coat it.
Let marinate in the refrigerator for 4 hours up to overnight.
Combine all pico ingredients in serving bowl. Taste and salt, if necessary. You may find the capers make it salty enough.
Drizzle with olive oil.
In a large cast-iron skillet over medium-high flame, melt about one Tablespoon of ghee (or your preferred fat.)
Remove steak from marinade and pat dry with a clean paper towel.
Place in skillet and brown on one side, about 4 to 5 minutes. Then flip it and insert meat thermometer in the thickest part of the meat.
Cook until steak reaches an internal temperature of 130°F.
Remove to cutting board and let rest, tented with foil, for at least five minutes.
Cut on the bias into strips and serve with charred tortillas and pico verde.