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Place the chilli powder, ground cumin, garlic powder, onion powder, smoked paprika, dried oregano, sea salt and black pepper in a small bowl. Add the caster sugar, if using, and whisk until there are no lumps.
Pat about 700–900g of flank or skirt steak dry with kitchen paper, then generously rub 2–3 tablespoons of the seasoning blend over both sides of the steak.
Transfer the steak to the fridge and leave to marinate for at least 30 minutes (or up to 4 hours for a deeper flavour).
Preheat a barbecue to medium–high heat, or heat a ridged grill pan on the hob to medium–high. Grill the steak for 5–7 minutes on each side until charred on the outside and medium-rare (about 63°C internal temperature).
Transfer the steak to a board and leave to rest for 5 minutes. Slice thinly against the grain and serve with warm tortillas, rice or beans.
Store any leftover seasoning in an airtight container in a cool, dark place for up to 6 months.