Combine the marinade ingredients in a bowl. Rub the steaks with the garlic-oil mixture; place in a large zip-top plastic bag. Seal; marinate in the refrigerator for at least one hour, or overnight.
Lightly spray rack of grill with cooking spray. Heat to medium high.
Place the steak on the grill, and cook 4 minutes on each side (only turning once), or until desired degree of doneness. Let stand for 10 minutes on a cutting board before slicing crosswise (against grain) into 1/3-inch thick slices.
While the steak is resting, heat oil in a large nonstick skillet over medium-high heat. Add the onion, bell pepper, and jalapeño; sauté 5 minutes.
Heat tortillas in a covered casserole in 300 degree oven until warm and pliable. Or you can also wrap them in damp paper towels and heat them in the microwave. Place a small amount of meat in each tortilla; top with onion-pepper mixture. Top with desired condiments such as guacamole, sour cream, tomatoes and cheese.
Nutritional information was computed using LOW CARB (Carb Balance Mission brand flour tortillas). You can use any tortillas you'd like. Nutr. Info does not include any optional fixings that are mentioned.
*If you are preparing this recipe as GLUTEN-FREE, just be sure to substitute GF corn tortillas for the flour tortillas.
If you are preparing this recipe as PALEO, look for Almond Flour tortillas- they sell them!