In a food processor, combine the mayonnaise, avocado, cilantro, garlic, lime juice, salt and pepper. Blend until smooth, taste for seasoning and adjust with salt, pepper or lime juice as desired. Transfer to a serving bowl, cover and refrigerate until ready to use. The crema can be refrigerated in a sealed jar for up to 5 days.

In a large bowl, combine the lime juice, avocado oil, garlic, ground coriander, smoked paprika, salt, chili powder, cumin, oregano, black pepper and cayenne, if using, and whisk to incorporate. Add the skirt steak and toss to coat in the marinade. Cover and refrigerate 1 to 4 hours.

When ready to cook, preheat your griddle to medium-high heat. Evenly drizzle 2 teaspoons of avocado oil and heat until shimmering. Add the steak and cook until nicely seared, around 3 minutes. Flip and cook the other side until seared and the thickest part of the steak registers 130F for a medium-rare center, around 3 more minutes. Transfer the steak to a cutting board and let it rest at least 8 minutes before slicing against the grain.

Scrape up any burnt bits of marinade from the griddle and wipe it clean with a paper towel. Add 1 teaspoon of avocado oil and heat until shimmering. Add the red and green peppers and onion. Season with a pinch of salt and cook, tossing occasionally, until lightly charred and slightly tender but still crisp, around 5 minutes. Transfer to a serving bowl and set aside.

In a small bowl, combine ¼ cup finely chopped cilantro, ½ finely chopped small yellow onion, and juice of ½ lime. Toss to incorporate.

Serve the carne asada and sautéed peppers and onion over a bed of Mexican rice. Garnish with the cilantro and onion mixture, some thinly sliced radishes and a big dollop of the Avocado Lime Crema. Enjoy immediately!