Prepare marinade. Combine garlic, lime juice, ginger, half the sea salt and half of the avocado oil. Whisk well. Place steak in a large plastic, zip-lock bag. Pour marinade in the bag and seal. Massage into meat and let marinate for 15 minutes to 1 hour.

Prepare a cast-iron skillet or grill pan on the stovetop at medium-high heat. When skillet is hot, add the remaining oil. When oil shimmers, add the steak.  Cook for 3-4 minutes, then flip and cook to desired doneness. Carefully remove and place on a cutting board with a tin-foil tent to keep warm.

While steak rests, cook the asparagus.  Add the asparagus to the preheated pan and sprinkle with remaining salt. Cook, while turning, for 3-4 minutes to crisp-tender.

Slice the steak against the grain in ½ inch slices. Serve with pan-grilled asparagus.