Directions

1. In a large resealable plastic bag combine 1/4 cup of the soy sauce plus chili sauce, 2 tablespoons of the lime juice, garlic and 1 tablespoon of the oil; flex bag to mix well. Add steak; press out air, seal bag and turn to coat. Refrigerate at least 6 hours, turning occasionally.
2. Preheat grill to medium-high (350°F to 400°F). In a medium bowl combine ginger and remaining 1 tablespoon oil, 1 tablespoon soy sauce and 1 tablespoon lime juice; mix well. Set aside.
3. Remove steak from bag. Brush onion and peppers with marinade; discard marinade. Place steak and vegetables on grill. Grill 5 minutes; turn. Wrap tortillas in foil and place on grill. Grill tortillas 5 minutes, and steak and vegetables 5 to 15 minutes more or until steak reaches desired doneness and vegetables are tender. Remove from grill.
4. Cut peppers into strips; remove stem end of onion. Place vegetables in bowl with soy sauce mixture; toss to coat. Slice steak against the grain into thin strips. Place vegetables and steak strips down the middle of each tortilla. Fold to enclose, and serve.