Combine all ingredients except steak in a large Ziplock bag then squish to combine. Slice steak in half to make it easier to cook then add to marinade and massage to coat. Squeeze the air out of the bag then seal and refrigerate for 3-12 hours. Massage and flip the bag a few times during the marinating process.

Remove steak from marinade then pat dry with paper towels and generously salt each side. Heat a grill pan or grill over high heat then, if using a grill pan, brush or mist the bottom with vegetable oil or other high heat cooking oil like avocado oil (skip this step if using an actual grill). Add steak then grill for 3-4 minutes per side, depending on desired level of doneness, then remove to a cutting board and rest for at least 10 minutes.

Meanwhile, heat a large, heavy-bottomed skillet (cast iron preferred) over high heat. When it begins to smoke, add 1 Tablespoon vegetable oil then add half the vegetables. Season with homemade seasoned salt plus a pinch of cumin then let vegetables sit undisturbed until seared on the bottom, 2-3 minutes. Stir then continue to saute until vegetables are crisp-tender, 3-4 minutes. Remove to a plate then sear remaining vegetables in remaining 1 Tablespoon oil, seasoning with seasoned salt and cumin.