In a large glass baking dish whisk together the olive oil, lime juice, orange juice, and lemon juice along with the garlic, minced jalapeno, chopped cilantro cumin, chile powder, and dried oregano.

Add the steak and marinate covered in the refrigerator for one hour.

Heat the grill to high heat (400°).  Brush the grates with an oil-coated paper towel to help prevent sticking.

Grill the steaks for 5 minutes on the first side and 4 minutes on the 2nd side.  If the steaks are thin cut, your cooking time will be less.   You want the meat to be pink in the center for medium-rare to medium.

Let the steaks rest for 5 minutes, then slice thin and serve in toasted tortillas topped with your favorite garnishes like avocado, sliced jalapeno, diced onions and cotija cheese.