Whisk together the olive oil, chipotle pepper, adobo sauce, garlic, cumin, oregano, paprika, salt, pepper, and lime juice.
Coat the steak evenly with the marinade, cover it, and refrigerate for 30 minutes or up to 4 hours.
Remove the steak from the marinade, pat away excess moisture, and heat a heavy skillet over high heat.
Cook the steak for 4 to 6 minutes on each side, adjusting the time according to its thickness and preferred doneness.
Transfer the cooked steak to a cutting board and allow it to rest undisturbed for 5 to 10 minutes.
Slice the steak against the grain, chop it into bite-sized pieces, and serve with rice, beans, salsa, or vegetables.
