In a ziplock bag, combine the beef steak, orange juice, lime juice, minced garlic, cumin, coriander, onion powder, chipotle powder, salt, and black pepper. Massage the bag to coat the meat thoroughly. Place in the refrigerator and let it marinate for at least 2 hours or overnight.

Thirty minutes before cooking, remove the beef from the marinade and let it reach room temperature. Pat the steak dry with paper towels and discard the marinade. Drizzle oil on each side of the beef.

Preheat a barbecue grill or skillet on high heat. Once hot, add the seasoned beef and cook to your liking, turning occasionally. Remove from heat and cover with foil to rest.

Return the skillet to the stove over high heat. Add oil and then toss in the sliced onions. Sauté until soft and charred, then remove.

In the same skillet, add the remaining oil and sliced bell peppers. Cook until well-charred, then remove.

Once the beef has rested, slice it thinly against the grain. Serve the warm tortillas alongside the sliced beef, sautéed peppers, and onions. Add toppings of choice, including avocado, cilantro, sour cream, lime wedges, and tomatoes.