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Ancho and Cocoa Carne Asada

['1 tablespoon ancho chile powder', '2 teaspoons unsweetened cocoa powder', '1/2 teaspoon cinnamon', '1 (1-to 1 1/4-pounds) piece of flank steak', '1 tablespoon vegetable oil', '8 (7-to 8-inch) flour tortillas', '3 cups packaged coleslaw mix (7 ounces)', 'Accompaniments: sliced pickled jalapeños; sour cream; lime wedges']

Preheat oven to 350°F.
Stir together ancho powder, cocoa, and cinnamon.
Pat steak dry and season with 3/4 teaspoon salt, then coat with spice mixture. Heat oil in a 12-inch nonstick skillet over medium-high heat until it shimmers, then cook steak, turning once, 8 to 9 minutes for medium-rare.
While steak cooks, wrap tortillas in foil and warm in oven.
Let steak rest 5 minutes on a cutting board, then thinly slice across the grain at an angle.
Serve steak with warm tortillas and coleslaw mix.

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