In a bowl, combine olive oil, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Add the flank steak, ensuring it’s well-coated. Let it marinate for at least 15 minutes.

For even more flavor, marinate the steak for up to 2 hours or overnight in the refrigerator.

Heat a skillet over medium-high heat. Add the marinated steak and cook for 5–7 minutes on each side for medium-rare, or until your desired doneness is reached.

Use a meat thermometer to ensure perfect doneness. Medium-rare should read 130°F.

Remove the steak from the skillet and let it rest on a cutting board for 5 minutes before slicing.

Resting allows the juices to redistribute, keeping the meat juicy.

Cut the steak against the grain into thin slices.

Slicing against the grain ensures each piece is tender.

In the same skillet, warm your tortillas for about 30 seconds on each side until pliable.

Wrap warmed tortillas in a clean kitchen towel to keep them warm until serving.

Place a few slices of steak in the center of each tortilla and top with your favorite toppings.

Squeeze fresh lime juice on top for the perfect finishing touch.