Place steak into a large Glad Zipper bag. In a small bowl, stir together the lime juice, orange juice, ranch seasoning mix, cumin and olive oil; pour over the steak and seal to coat, making sure the marinade coats the steak. Let sit for at least 30 minutes, up to 4 hours in the fridge.
Light Kingsford® charcoal according to package directions and arrange your coals for direct cooking over medium-high heat and grease the grates with oil. Toss the peppers and rub the onions with olive oil, and season with salt and pepper.
Place the steak and the vegetables on the grill. Cook the steak, flipping once, for about 7–10 minutes, depending on thickness and desired doneness. Let vegetables cook until charred and softened, flipping as needed, about 10–12 minutes.
Let steak rest for at least 5 minutes before slicing thinly against the grain. Chop vegetables into slices. Serve both with warmed tortillas, garnishing as desired.
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For safe meat preparation, reference the USDA website
