For a gluten-free version or to go carb free, put salad greens on the plate and arrange the other ingredients across the top. The pico de gala and guacamole are perfect substitutes for a salad dressing.
Whisk together the oil, lime juice, garlic, salt, coriander, cumin, oregano and pepper flakes.
Pour the marinade over the steaks in a non-reactive bowl and toss to coat well. Refrigerate for at least 1 hour or up to 4 hours.
Preheat the grill.
Drizzle the peppers and onions with a little oil and a sprinkling of salt.
Cook the peppers and onion slices on the grill first until al dente and slightly charred. Slice the bell peppers and separate the onion into rings.
Remove the steaks from the marinade and dab to remove excess liquid, which can cause flare ups.
Place the steaks on the grill and cook a minute or two per side, turning to char nicely until done. Don’t overcook, or the meat toughens.
Let the meat rest for a few minutes.
Toss the tortillas on the grill for 30 seconds flip and cook for 30 seconds more. Wrap in a towel to keep in the moisture.
Thinly slice the meat against the grain and serve with the peppers and onions and any other condiments you like, such as pico de gallo, guacamole, sour cream, shredded lettuce, sliced olives and/or shredded Cheddar or Monterey Jack cheese.