• Whisk together all ingredients for steak marinade, soy sauce, garlic cloves, vegetable oil and pineapple juice.
• Reserve 1/4 cup of the marinade and set aside.
• Using a fork, stab the meat on one side, about 4-5 times, leaving small perforations in the meat.
• Place the meat in a gallon zip lock bag and pour over marinade (except for 1/4 cup reserved portion). Remove as much air as possible from the bag. Seal it. Place on a plate in the refrigerator for at least 2 hours, up to 24 hours. Flip the meat halfway through marinating time.
• Just before grilling, prepare the vegetables.
• Using a paring knife, remove the stems from the peppers. Remove any excess seeds.
• Slice the red onion into 1/2" thick slices. Using long toothpicks - skewer the onions, only going through halfway, to the center of the onion.
• Brush all vegetables, on all sides, with the 1/2 teaspoon of vegetable oil. Sprinkle with salt and pepper.
• Remove the meat from the marinade and pat dry (avoids flare-ups). Discard this marinade. Sprinkle with salt and pepper.
  
• Place 12 flour tortillas in aluminum foil and wrap.

Grilling Instructions

• Get the grill very hot by turning on all burners to high, for 15 minutes.
• Return to the grill and leave the primary burner on high, but turning all other burners to low.
• Clean and oil grill.
• Place peppers and onions on the HOT burner.
  
• Place tortilla pack on the LOW burner.
• Close the lid and cook for 10 minutes - flip tortillas and vegetables after 5 minutes of cooking.
• After 10 minutes of grilling, remove vegetables and place in an aluminum, disposal pan. Remove tortillas and set aside.
• Close grill to heat up grates again for 5 minutes. Meanwhile, cover the vegetable pan with aluminum foil and secure.
• After 5 minutes, place meat over the HOT burner of the grill. Place the aluminum foil pan, with the vegetables on the LOW burner of the grill.
• Close the lid and grill for 4 minutes. Flip the meat - you should have a great sear with grill marks on the meat. Close the grill and cook an additional 4 minutes.
• Grill to an internal temperature of 135ºF.
• Remove meat and vegetables from grill. Tent meat and allow to rest for 5 minutes.
• Thinly slice the steak, AGAINST THE GRAIN - place on a platter.
• Julieanne the bell peppers, so they are in strips. Remove the toothpicks from the onion and gently pull apart. Pour reserved marinade over the vegetables. Add 1 Tablespoon chopped, fresh cilantro. Gently stir. Add vegetables to a serving platter. Serve with tortillas.
• Optional toppings: avocado, sour cream, lime wedges, pico de gallo.