In a large bowl, whisk together olive oil, minced garlic, chili powder, cumin, smoked paprika, oregano, salt, pepper, and lime juice until well combined. Add the steak and turn to coat completely, massaging the marinade into the meat. Cover and refrigerate for 30 minutes to 4 hours.

Heat your grill or a large cast-iron skillet over medium-high heat (about 400-450°F) until very hot. Remove steak from marinade and pat slightly dry with paper towels. Cook for 4-6 minutes per side for medium-rare to medium, depending on thickness.

Transfer steak to a cutting board and let it rest for 5-10 minutes. Meanwhile, prepare your tortillas by either baking at 400°F for 5-7 minutes until golden and crispy, or frying in about 1/4 inch of vegetable oil for about 1 minute per side.

Slice the rested steak thinly against the grain. Spread a generous layer of warmed refried beans on each crispy tortilla, then top with sliced carne asada, lettuce, pico de gallo, queso fresco, and fresh cilantro. Serve immediately with avocado slices and lime wedges.