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1
In a bowl, whisk together the lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano, pepper flakes, cumin and coriander.
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2
Pour into a large zip-lock bag, add the steak, and seal.
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3
Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally.
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4
Remove the meat from the bag and pat dry.
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5
Season on both sides with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
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6
Preheat the grill to high, and preheat the oven to 325 degrees F.
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7
Wrap the tortillas in foil and place in the oven for 15 minutes to warm and soften.
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8
Remove from the oven and keep warm in the aluminum foil.
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9
Cook the steak over the grill to preferred temperature, 3 to 4 minutes per side for medium rare.
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10
Remove from the heat and let rest for 10 minutes before slicing.
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11
Meanwhile, in a large skillet, heat the remaining oil over medium-high heat.
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12
Add the peppers and onions, and cook, stirring, until soft and slightly caramelized, 12 to 15 minutes.
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13
Add the garlic, remaining teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, until the garlic is fragrant and soft, 1 to 2 minutes.
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14
Remove from the heat.
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15
Thinly slice the steak against the grain.
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16
Divide among the warmed tortillas and top with the vegetables.
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17
Squeeze with lime juice and serve immediately with cold beer or tequila shots.
