In a mixing bowl, combine olive oil, lime juice, chopped chipotle peppers, minced garlic, cumin, smoked paprika, salt, black pepper, and cayenne pepper.

Add the flank steak to the marinade, ensuring it's well coated. Let it marinate for at least 30 minutes, or up to overnight in the refrigerator.

Heat your grill or skillet over medium-high heat.

Remove the steak from the marinade and let any excess drip off. Place it on the grill or skillet, cooking for about 4-5 minutes on each side for medium-rare.

Use a meat thermometer to check the internal temperature, aiming for 130°F for medium-rare.

Once cooked, transfer the steak to a cutting board and let it rest for 5-10 minutes.

After resting, slice the steak against the grain into thin strips.

Serve your steak in tacos, burritos, or on a salad.