For the Steak:

• 16 ounces flank steak or skirt steak
• lime juice juice of 2 limes
• lime zest of 2
• 1 tablespoon kosher salt
• 1 teaspoon granulated sugar
• 1/4 teaspoon black pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon oregano dried
• 1/8 teaspoon ground cinnamon

For the Veggies:

• 1 red bell pepper seeded and thinly sliced
• 1 bell pepper seeded and thinly sliced, yellow
• 1 green bell pepper seeded and thinly sliced
• 1 red onion thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1/4 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon paprika
• 1/8 teaspoon garlic powder
• salt to taste
• black pepper to taste

For Serving:

• 8 flour tortilla or corn tortilla
• tomato avocado, sour cream, lettuce, cheese, cilantro, pico de gallo, optional, for toppings