Prepare the rub by combining all of the dry ingredients together in a bowl and mixing well. Pour half of the spice rub on one side of the flank steak and rub it into the meat. Flip the meat over and do the same on the other side.
Press the edges of the meat into the residual rub until all of the meat is covered. Refrigerate the steak for 2-3 hours to let the flavors penetrate the meat. Remove the steak and let it come to room temperature for about 20 minutes.
Press the edges of the meat into the residual rub until all of the meat is covered. Refrigerate the steak for 2-3 hours to let the flavors penetrate the meat. Remove the steak and let it come to room temperature for about 20 minutes.
When the oil is bubbling, add the steak to the pan. Allow the steak to sear for 1-2 minutes on each side, depending on the thickness of the steak. Transfer the pan into the oven until the steak reaches an internal temperature of between 130 and 140 degrees, depending on your preferred level of doneness.
Stack the steak and fixings on your favorite warmed corn (or wheat) tortillas and enjoy!
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