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Combine chili powder, ground cumin, garlic powder, onion powder, smoked paprika, dried oregano, kosher salt, black pepper, and granulated sugar (optional) in a small bowl and whisk until evenly mixed and free of clumps.
Pat 1.5–2 lb flank or skirt steak dry with paper towels, then generously rub 2–3 Tbsp of the seasoning blend onto both sides of the steak.
Place the seasoned steak in the refrigerator and let marinate for at least 30 minutes (up to 2–4 hours for deeper flavor).
Preheat a grill to medium-high heat. Grill the steak until the exterior is charred and the internal temperature reaches 145 °F for medium-rare, about 5–7 minutes per side.
Remove the steak from the grill and let rest for 5 minutes. Slice thin against the grain and serve with warm tortillas, rice, or beans.
Store leftover seasoning blend in an airtight container in a cool, dark place for up to 6 months.