1.

Rub the steak with chili powder (if you like) and if it came from the fridge, let stand at room temperature for 10-15 minutes.

2.

Heat a drizzle of oil in a heavy skillet (cast iron is ideal) set over medium-high heat, and once the pan is hot, cook the steak for 5 minutes, until it develops a deep bottom crust. Flip and cook for another 5-6 minutes for medium-rare, or until done to your liking.

3.

Transfer to a cutting board and let rest for 10 minutes. Slice the steak thinly across the grain.

4.

Serve in tortillas with guacamole, salsa, crumbled feta, cilantro and lime wedges for squeezing overtop.