In a small bowl or measuring cup, whisk together the olive oil, lime juice, garlic, cumin, chili powder, salt, and pepper.

Pat the steak dry with paper towels and place it in a shallow dish or resealable bag. Pour the marinade over the steak, turning to coat. Let it sit at room temperature for 30 minutes, or refrigerate for up to 4 hours.

Heat a large cast iron skillet over high heat until it’s just smoking. Lift the steak from the marinade, letting excess drip off, and lay it in the hot pan. Cook for 4 to 5 minutes per side for medium-rare, longer if you prefer more doneness.

Move the steak to a cutting board and let it rest for 5 minutes. Slice thinly against the grain and serve immediately with warm tortillas and your favorite taco toppings.