Whisk together lime juice, olive oil, minced garlic, chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne in a medium bowl. The mixture should smell bright and aromatic, with the lime juice cutting through the warm spices beautifully.

Place the steak in a large zip-lock bag or shallow dish. Pour the marinade over the meat, ensuring every surface is coated. Refrigerate for at least 2 hours, though overnight marinating creates incredibly tender results.

Remove the steak from the refrigerator 30 minutes before cooking to bring it closer to room temperature. Pat the surface lightly with paper towels, leaving some marinade clinging to the meat for maximum flavor during cooking.

Heat a grill pan or outdoor grill to medium-high heat. The surface should be hot enough that a drop of water sizzles immediately. Cook the marinated steak for 4-5 minutes per side for medium-rare, or until it reaches your preferred doneness.

Transfer the cooked steak to a cutting board and let it rest for 5 minutes. This crucial step allows the juices to redistribute throughout the meat. Slice against the grain into thin strips for maximum tenderness.