In a small bowl, whisk together the lime zest, juices, 2 tablespoons olive oil, garlic, oregano, cumin, 1 teaspoon salt and ½ teaspoon black pepper and blend until smooth.
In a glass baking dish, pour all but ¼ cup of the marinade over the steak and turn to coat. Cover with plastic wrap and refrigerate up to 24 hours.
Heat a grill pan on medium-high and oil lightly. Remove the steak from the marinade and allow the excess to drip off. Season with salt and pepper and grill, turning once, until lightly charred, about 3-5 minutes per side. Allow the steak to rest for 5 minutes before slicing it against the grain.
Take reserved ¼ cup of marinade and add several tablespoons of olive oil, along with 1 tablespoon of honey. Whisk to combine and taste for seasoning. In a large bowl, combine the Red RomaBlend, tomatoes, onion, radishes and avocado. Drizzle with the reserved marinade and toss gently.
Serve salad immediately with the grilled skirt steak on top.
Makes 4 entree salads