In a small bowl, combine the tomato sauce, cider vinegar, smoked paprika, cayenne powder, garlic powder, oregano powder, and a pinch of salt. Whisk the mixture until smooth and well combined.

Crush the garlic cloves with a pinch of salt in a mortar and pestle until it forms a paste. Add the ancho chile powder, olive oil, ground cumin, dried oregano, and the prepared adobo sauce. Continue to crush and mix until everything is thoroughly combined.

Place the steak in a large bowl and pour the marinade over it, ensuring the meat is evenly coated. Cover the bowl with plastic wrap or a lid and let it marinate at room temperature for at least 20 minutes, or up to 2 hours in the refrigerator.

Remove the marinated steak from the refrigerator and let it sit at room temperature for about 30 minutes before cooking.

In a large skillet, heat 3 tablespoons of olive oil over medium-high heat until it shimmers.

Carefully add the marinated steak to the hot skillet, cooking for about 5 minutes. Stir occasionally to ensure all sides are evenly cooked.

Once cooked to your liking, transfer the steak to a cutting board. Allow it to rest for about 5 minutes.

After resting, slice the steak into strips against the grain for maximum tenderness. Serve warm with your favorite toppings and sides.