In a small saucepan, combine the refried beans, apple cider vinegar, cumin, granulated garlic, and ½ cup of water. Season with salt and pepper. Cook over low heat, stirring occasionally, until warm. If the beans are too thick, add more water—they should be slightly runny. Keep warm.
Preheat the oven to 425°F and line a large rimmed baking sheet with aluminum foil or parchment paper. On the prepared baking sheet, arrange half of the tortilla chips on a single layer. Dollop some of the refried beans on the chips, then top with half of the steak and half of the cheese. Cover with the remaining tortilla chips and dollop with more beans and top with the remaining steak and cheese.
Bake until the cheese is melted and bubbling, about 5 minutes. Top with dollops of sour cream, pico de gallo, and the Avocado Salsa Verde. Garnish with jalapeño, radish, and cilantro and serve right away.