In a medium bowl, whisk together the olive oil, lime juice, minced garlic, Worcestershire sauce, soy sauce, ground cumin, chili powder, paprika, salt, and black pepper until well combined.
Marinate the Beef:
Trim and slice the beef. Place the beef strips in a large resealable plastic bag. Pour the marinade over the beef and squish the marinade to evenly coat the meat. Seal the bag and place it in the refrigerator overnight. Turn the bag over a few times for even marinating.
Slice the Vegetables:
Slice the red, green, or jalapenos, and yellow bell peppers into thin strips. Similarly, slice the onion into thin strips. Place in a container, cover, and refrigerate overnight until ready to cook.
Preheat the Grill or Skillet:
Preheat a grill or a large skillet over medium-high heat. If using a skillet, add 1 tablespoon of olive oil to the pan and heat until shimmering.
Cook the Beef:
Pour the beef and the marinade from the bag into the heated oil. Cook the beef until just cooked stirring and flipping as needed for about 4 minutes, depending on the thickness of the steak and your preference of doneness. *Please note - The beef will be returned to the skillet so it will cook a little more just before serving.
Using a slotted spoon, remove and rest the beef while you cook the vegetables.
There will be liquid in the skillet after the beef is removed. Increase the temperature on the cooktop to reduce the amount of liquid halfway.
Sauté the Vegetables:
Add the prepared vegetables to the reduced sauce in the skillet at cook until vegetables are tender about 5-7 minutes.
Return the cooked beef strips to the skillet with the vegetables and fold to combine and heat the steak.
Plate the steak vegetable mixture and serve with warmed or toasted tortillas and your favorite toppings.