1. In a small bowl, combine oil, lime juice, soy sauce, garlic, chili powder, and cumin.
2. Use a fork to poke holes all over the steak about 1 inch apart. Put the steak in a large zip-top bag and add about 3/4 of the oil mixture. Seal the bag, squeezing out as much air as possible, and set aside at room temperature for 30 minutes or in the refrigerator as long as overnight to marinate.
3. About 10 minutes before cooking, in a large bowl, combine the peppers and onion with the remaining olive oil mixture.
4. Prepare a grill for direct cooking over medium-high heat and lightly oil the grate. If you have a grill pan, add it to the grate to preheat.
5. Remove the steak from the marinade and pat it dry. Grill the steak until cooked to your liking, 4 to 5 minutes per side for medium rare.
6. Meanwhile, add the pepper and onion mixture to the grill pan and cook, stirring occasionally, until tender and lightly charred, 8 to 10 minutes. (If you don’t have a grill pan, put the quartered peppers and onion wedges directly on the grate and cook until tender and lightly charred, 4 to 5 minutes per side.)
7. Let steak rest 5 minutes. Meanwhile, loosely cover the peppers and onions to keep warm. (If you don’t have a grill pan, cut the quartered peppers and onion wedges into strips.)
8. Slice the steak across the grain. Serve the fajitas with the lime wedges, tortillas, and any other toppings you desire.

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