In a small bowl combine all of the dressing ingredients and set aside while you prepare the rest of the dish.
Mix 3 tablespoons olive oil, chili powder, cumin, paprika, salt, onion powder, garlic powder, and cayenne pepper in a small bowl.
Divide in half and add 1/2 of the marinade to a resealable bag. Add steak to bag and rub the marinade into it. Place bag in the refrigerator and marinate for 1-3 hours.
Add a 1 tablespoon of oil to a large skillet along with the sliced onion. Cook over medium high for 2-3 minutes until the onion begins to soften.
Add bell peppers and the remaining marinade to the onions and continue to cook until vegetables are tender.
Set vegetables aside and add remaining 1 tablespoon of oil to the skillet. Remove steak from fridge and place in hot pan. Cook until meat reaches desired level of doneness, approximately 3-4 minutes per side for medium rare.
Once meat is cooked set aside and let rest for 10 minutes then slice into thin strips.
Add steak, peppers, onion, cucumbers, tomatoes, olives, and jalapenos to a large bowl of cooked pasta. Toss to combine.
Pour the dressing over the pasta salad and toss to coat.
Note: If you are making this the day before divide the dressing in half and add half to the pasta salad when you make it then store in fridge overnight and add remaining half of dressing before serving.