Preheat the oven to 400 degrees and prepare a baking sheet with foil or parchment paper. Thoroughly rinse produce and pat dry. Dice tomato. Half lime. Chop cilantro. Mince garlic. Peel and dice red onion. Halve jalapeño. If averse to heat, remove membrane (spiny white innards) and seeds. Dice remaining jalapeño. Slice 2 radishes into rounds. Julienne (cut into thin strips) the remaining 3 radishes. Rinse steaks and pat dry.

In a mixing bowl, combine the cauliflower florets with 2 tsp. olive oil and a pinch of salt and pepper. Coat completely. Evenly arrange on the prepared baking sheet. Place in oven to roast, flipping midway through to ensure even cooking. Roast for 12-15 minutes or until lightly browned and tender. Keep warm until ready to serve.

In a clean mixing bowl, combine julienned radishes, garlic, cilantro (reserving a pinch for garnish), tomato, red onion to taste (this can be strong for some), jalapeño, and juice of the lime to taste. Mix well and add a pinch of salt and pepper to taste. Let sit at room temperature until ready to serve.

In a medium pan over medium-high heat, warm 1 tsp. olive oil. Salt and pepper the steaks on each side. Once oil is warm, add steaks and cook on each side for 5-6 minutes, or internal temperature reaches 145 degrees. Keep warm until ready to serve.

Add a steak to the plate. Place an even serving of cauliflower next to the steak. Ladle the Chimol salsa over and around the steak. Garnish with remaining cilantro and radish slices.