To a blender or food processor add the orange and lime juice, orange and lime zest, vinegar cilantro, green onion, soy sauce, garlic, cumin, smoked paprika, oregano, chili powder, salt and pepper. Blend until smooth.

To large ziptop bag or container with a lid, add the steak and pour the marinade over. Seal and refrigerate for at least 2 hours up to overnight.

Preheat grill.

Remove steak from marinade and allow the steak to sit at room temperature while the grill heats.

To a small bowl add the chili powder, cumin, salt and pepper. Mix in the oil.

Add the peppers and onions to a bowl and pour over the oil and spices, mix well.

When the grill is hot, add the steak. Grill for 5-6 minutes on first side, 4 minutes on second side until the internal temp is 125 for medium. Remove from the grill to a cutting board and allow to rest.

Add the peppers and onions to the grill and toss until they are slightly charred and cooked. Remove.

Slice the steak thin across the grain. Serve on a bed of chopped lettuce or rice with the peppers and onions, corn salsa, black beans, avocado and your favorite salsa.