Add the steak to a large resealable plastic bag.
In a blender, combine the chipotles in adobo, water, lime juice, salt, and pepper. Blend until smooth.
Pour the chipotle mixture over the steak, seal the bag, and refrigerate for 1 hour, up to overnight.
When ready to cook, heat oil in a medium skillet over medium-high heat. Add the steak and cook for 5 minutes undisturbed, then flip and cook until it reaches your desired doneness.
Let the steak rest for 10 minutes before slicing against the grain into bite-sized cubes.
Serve with your favorite sides like tortillas, rice, and fresh pico de gallo.