Step 1

Prepare a grill for medium-high heat; oil grate with vegetable oil. Toss lime juice, red onion, chiles, garlic, radishes, and cilantro in a medium bowl. Season generously with salt and pepper. Stir in ¼ cup olive oil. Let chimol sit at room temperature while the steak cooks.

Step 2

Season steak with salt and pepper, then rub all over with remaining 1 Tbsp. olive oil. Grill, turning occasionally, until deeply browned on the outside and cooked to desired doneness, 8–12 minutes for medium-rare. Transfer to a cutting board and generously drizzle with Worcestershire sauce. Let sit 5 minutes before thinly slicing.

Step 3

Serve steak with chimol, tortillas, and more Worcestershire sauce.