Mix marinade and put half aside.
Marinade the steak 4 hours or overnight.
Grill steak over high heat until the meat is charred outside and medium-rare within. The internal temperature should be at 135F. Let the steak cool 5-10 minutes. Cut thin slices against the grain.
Chop radishes and cucumbers into small slices. Combine in a bowl and add 1 tbsp coconut aminos and 1 tbsp coconut vinegar.
In a large bowl toss the lettuce, cucumber, radishes, cilantro, mint, and basil together then pour the dressing over and toss well. Arrange the salad on a plates and place the sliced steak over the salad.
