Combine garlic cloves, 1 sliced red chilli, lime juice, tamari and stevia glycerite in a bowl or container. Reserve half and add sesame oil to it. Add steak to the remaining half and turn to coat. Marinate in the fridge overnight if time permits or for at least 2 hours.
Heat 1 tablespoon coconut oil in a frying pan over high heat. Cook steak until seared and coloured on each side for rare. If you like it well done then cook to your liking. Remove to a board and slice.
Arrange slices on a plate, top with remaining half of marinade, coriander leaves, almonds and the other red chilli, deseeded and sliced.