In a small bowl, mix together the olive oil, garlic, lime juice, paprika, cumin, chili powder, salt and pepper. Place the steaks in a large container or bowl and pour the mixture over the steaks, smearing the mixture over the surface of the steaks to coat well. Let sit at room temperature for about 20 minutes, or better still marinate in the fridge for about 2 hours, allowing the steaks to come to room temperature before grilling.
Preheat the grill to medium high. Grill the steaks, until slightly charred and medium-rare, 4 to 5 minutes on each side. Transfer the steaks to a cutting board and let sit for 3 or 4 minutes before slicing across the grain.
Notes
When you are cooking a steak that is 1-inch thick, or less, you will probably only want to flip the steaks once, so that the outside can get nice and charry and grill-marked, but without allowing the steaks to overcook.The most accurate way to tell if a steak is cooked to your liking is to use a meat thermometer. Rare is 120 degrees F, medium-rare is 130 degrees F, medium is 140 degrees F, and well-done (which makes many people angry) is 150 degrees F.