1. Beef: Combine garlic, lime juice, pineapple juice, cilantro (if using), Worcestershire sauce, salt, cumin, chili powder and a pinch of hot pepper flakes, or to taste (if using), in a large sealable freezer bag.

2. Pierce steak all over with a fork; add to marinade in bag, turning to coat. Seal and refrigerator for at least 1 hour or for up to 12 hours.

3. Remove steak from marinade; discard marinade. Pat steak dry with paper towel. Heat oil over medium-high heat in a large skillet. Add steak and cook for 6 to 10 minutes, turning at least twice, until a digital instant-read thermometer inserted sideways into centre of steak reads 145ºF (63ºF) for medium-rare (or 160°F/71°C for medium, or 170°F/77°C for well-done). Transfer to cutting board and let rest for 5 minutes.

4. Vegetables: Meanwhile, add oil to the same skillet and heat over medium-high heat. Add red and green peppers and onions and cook, stirring often, for about 5 minutes or until tender-crisp; season with salt and pepper to taste.

5. Slice the steak across the grain into thin strips. Add steak to pan and toss with veggies.

6. Serve steak and vegetables spooned into warmed tortillas with your choice of toppings.

Tip

Warm tortillas in the microwave, in a skillet or char on the grill or open gas stovetop flame until warm but still pliable.