Start by combining the minced garlic, ground cumin, lime juice, black pepper, smoked ancho chili powder, olive oil, sea salt, and agave nectar in a bowl. Mix well to form a marinade.

Once combined, coat the rib-eye or New York strip in the marinade, ensuring it's fully covered. Let it sit for at least two hours but ideally overnight in the refrigerator.

This will help the flavors work their magic.

When you’re ready to cook, preheat your grill or skillet over medium-high heat. A cast-iron skillet works wonderfully if you don’t have a grill. You want that intense heat to sear the steak perfectly.

Add two teaspoons of canola oil to the hot grill or skillet. Place your marinated steak in and let it sear without moving it for about 4-6 minutes, depending on your preferred level of doneness.

Flip it over and repeat on the other side. For medium-rare, aim for a nice internal temperature of about 135°F.

Once cooked to your liking, remove the steak and let it rest for at least 5-10 minutes. This step is crucial. It allows the juices to redistribute, ensuring every bite is juicy and tender.

After resting, slice the steak against the grain into thin strips. Meanwhile, warm your tortillas by placing them on a hot skillet for about 30 seconds on each side until they're pliable.

Assemble your tacos by layering the sliced steak on the tortillas, then top with diced onions, avocado, chopped cilantro, and a squeeze of lime.