Pat steak dry with paper towels and sprinkle both sides with TABASCO® Garlic Sauce and salt to taste. Heat oil in a heavy skillet over medium heat; add steak and brown well on both sides, about 10 minutes.
Add 1/2 cup water to skillet, cover tightly and cook over medium-low heat until fork-tender, about 1 hour, adding more water as needed. Remove from skillet and cool. Cut steak in half across the grain, then shred into thin strands; you should have about 3 cups meat.
Combine tomatoes, radishes, onion, cilantro, lime juice, TABASCO® Habanero Sauce, and shredded beef in a large bowl and mix well. Season to taste with about 1 teaspoon salt. Cover and let stand at room temperature while preparing dressing, preferably no more than an hour.
Combine all dressing ingredients in a blender and process until smooth. Pour into a jar and shake well before using. Makes about 1 cup.
Toss beef with half of the dressing. Toss salad greens with remaining half of dressing and arrange on 4 plates; top with beef mixture and serve immediately.
Makes 4 servings.