In a small mixing bowl or food processor, combine the minced chipotles in adobo, ancho chili powder, oil, garlic, cumin, oregano, salt, pepper, and lime juice. Blend or whisk until a thick paste forms.

Place the steak in a heavy-duty resealable plastic bag or glass dish. Apply the marinade thoroughly, ensuring all surfaces of the meat are coated.

Seal and refrigerate the steak for a minimum of 2 hours, ideally up to 12 hours, to allow the enzymes and spices to penetrate the muscle fibers.

Remove the steak from the refrigerator 20 minutes prior to cooking to reach room temperature for more even heat distribution.

Preheat a cast-iron skillet or outdoor grill to high heat (approximately 450°F). Lightly oil the surface.

Sear the steak for 4 to 5 minutes per side. Use a meat thermometer to pull the steak when it reaches an internal temperature of 135°F (57°C) for medium-rare.

Transfer the steak to a cutting board and allow it to rest for 10 minutes to redistribute internal juices.

Slice the steak against the grain into 1/2-inch strips, then rotate and cut into 1/2-inch cubes for authentic service style.