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In a bowl, combine garlic paste, adobo sauce, chile powder, cumin powder, and dried oregano. Stir until smooth. If it's too thick, add a splash of water to make the marinade smooth. Season to taste with salt and pepper.
Season the steak to taste with salt and pepper.
Brush the steak with the prepared marinade on both sides and transfer it into a bowl.
Cover the bowl and refrigerate the steak for 30 minutes or overnight.
Heat olive oil in a skillet over medium-high heat.
Cook the steak until the inner temperature reaches 135°F for medium-rare steak.
Remove the steak and transfer it to a cutting board, and tent it with aluminum foil. Let the steak rest for 10 minutes.
Cut the steak into pieces.
Serve steak as desired.