1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried oregano
1/4 teaspoon cinnamon
1 pinch ground cloves
1 teaspoon kosher salt
1 teaspoon brown sugar
10 oz. strip steak
1 tablespoon olive oil
1 tomato, diced
1 small red onion, diced
Fresh cilantro, chopped
Juice of 1 lime
Shredded cheese
2 bread rolls or tortillas
In a small bowl, combine the spices except for the sugar and salt.
Slice the steak into strips of desired thickness.
Put the strips of steak into a zip-top plastic bag and add the spice mixture. Rub it all over the steak.
Add the kosher salt and brown sugar to the plastic bag, and rub onto the steak.
Place the steak (still in the plastic bag) in the refrigerator for at least 3 hours, preferably overnight.
In a separate medium bowl, combine the tomato, onion, cilantro and lime juice.
Cover and refrigerate until time to serve.
Place a cast iron skillet over medium-high heat.
Add the olive oil. Once the oil is shimmering, add the steak and cook, stirring occasionally, until the meat is brown all over and no traces of pink remain.
Toast the rolls or the tortillas in a dry pan for a few seconds.
Add the steak, a generous portion of the tomato salsa and a sprinkling of shredded cheese.
Serve immediately.