• Add steak, juice from 2 limes, minced garlic, and 2 guajillo peppers to a zip-lock bag. Allow steak to marinate at room temperature in the bag for 45 minutes.
• Preheat the oven to 450*.

Make the Rub

• Remove the stems from the peppers and as much seeds as possible. Place the peppers onto a foil lined baking sheet. Bake for 5 minutes.
• Remove peppers and add to a food processor along with garlic cloves and grind into crumbs. Place back into the oven and bake for 5 minutes.
• Return to the food processor. Grind into a powder. Add to a bowl and combine with dried cilantro, salt, garlic powder, cumin, black pepper, and ancho chili powder.

Cook the Steak

• Heat a large skillet over high heat. Coat the pan with oil.
• Remove steak from the marinade and pat dry. Coat the steak with the seasoning. Let rest as the pan heats.
• Once hot, add steak and sear for 3 minutes per side. Remove and rest for 5 minutes covered.
• Slice steak thin. Add to a bowl and toss with juice from 3 limes and fresh chopped cilantro.

Serving

• Add chopped lettuce, cilantro lime rice, guacamole, Pico de Gallo, pickled onions, and steak to a bowl. Enjoy!