Preheat your oven using either the broil setting, or set it to 500 degrees Farenheit and leave the oven door ajar.
Remove your MacroPlate A-La-Carte ingredients from the fridge and allow to come up to almost room temperature while you measure out your spices.
Begin heating a cast iron pan over medium heat. Do not oil your cast iron. There will be enough oil on your steak. Let it heat up while you follow the next steps.
Take desired amount of steak, between 6-8 ounces, and cut into approximately 1/2" cubes.
Add steak to a small mixing bowl and sprinkle spice mixture of smoked paprika, cayenne, dried Mexican oregano and whole cumin seeds over your cubed steak.
Slice one lime and one orange and use juice half of each into the bowl with the steak and spices.
Add a tablespoon of neutral flavored oil. We like grape-seed oil. Toss all steak with spices, juice, and oil together in the small mixing bowl.
Add steak, spice, juice, and oil mixture to the hot cast iron. You should hear an immediate sizzle as the steak begins to sear.
Don't toss the steak. Allow the cast iron to work it's magic as the steak chars and becomes golden on one side, developing that deep flavor.
Remove the steak from the castiron and set aside but do not clean or scrub the cast iron. Leave all the remaining char and spices and seeds to continue the flavor into the Salsa Roja.