Preheat oven to 450 degrees.

In a small bowl, combine salt, pepper, chili powder, garlic powder, onion powder, cumin and paprika.

In a large plastic storage bag add 1Tbsp of the olive oil, lime juice, soy sauce and 1/2 of spice mixture.

Add steak to bag and knead in the bag to coat well in the mixture. Set aside and let marinate at room temperature while slicing peppers and onions.

Slice peppers and onions into 1/4 in slices.

Add peppers and onions to a sheet pan lined with foil, Drizzle with the remaining 1/2 Tbsp olive oil and sprinkle with remaining spice mixture, tossing to coat.

Move bell peppers and onions to outer edges of sheet pan and remove steak from the bag and place in the middle of the pan.

Cook at 450 degrees for 12-15 minutes. Use a meat thermometer check for desired doneness, 140 for medium rare to 150 for medium. Let rest at least 10 minutes and cut into slices going against the grain.

Serve in tortillas with sour cream and pico de gallo. Serves 6.