Add chipotle peppers in adobo sauce, olive oil, red wine vinegar, honey, lime juice, fresh cilantro, and garlic to a blender. Add all spices. Blend until completely smooth into a deep red marinade.

Place steak in a large bowl or zip-lock bag. Pour marinade over steak and scoop out 1/4 cup into a small bowl to reserve for later. Marinate for at least 15 minutes at room temperature, or refrigerate overnight for deepest flavor.

Remove steak from marinade and shake off excess. Heat a large cast iron skillet with a drizzle of high-heat oil over high heat until oil just shimmers. Sear steak without moving it for 3 to 4 minutes per side for medium-rare, or 5 to 6 minutes per side for medium to well-done. A deep brown crust should form.

Transfer steak to a cutting board and rest for 5 full minutes to retain juices. Slice thinly against the grain, then cut into small cubes.

Return cubed steak to the same hot skillet. Add 1 tablespoon of the reserved marinade and toss over high heat for 20 to 30 seconds until coated and slightly caramelized.

Serve immediately with cilantro lime rice, black beans, pico de gallo, guacamole, or inside warm tortillas for tacos or burritos.