Combine the beef steak, orange juice, lime juice, minced garlic, cumin, coriander, onion powder, chipotle powder, salt, and black pepper in a bag. Seal and massage to coat the beef evenly. Marinate in the refrigerator for at least 2 hours, preferably overnight.

Before cooking, let the beef sit at room temperature for 30 minutes and then pat dry with paper towels.

Preheat a grill or skillet over high heat. Lightly oil the beef and cook to your preferred doneness.

Transfer the beef to a plate, tent with foil, and let it rest.

In the same skillet, add a bit more oil and sauté the onions with a pinch of salt and pepper until soft and slightly charred. Remove to a serving plate.

Add the sliced bell peppers to the skillet, season with salt and pepper, and cook until charred. Transfer to the serving plate with onions.

Thinly slice the beef against the grain.

Warm the tortillas and serve with the sliced beef, sautéed vegetables, and your choice of toppings such as avocado, cilantro, sour cream, lime wedges, and tomatoes or Pico de gallo.