1. In a blender or food processor, combine garlic, lime juice, lime zest, jalapeño, orange juice, cilantro leaves, oil, vinegar, salt and pepper. Reserve 1/4 cup marinade. Pour remaining marinade into large zip-top bag. Add meat. Marinate in refrigerator for 6 hours or overnight. 
2. Remove meat from marinade. Place meat on cutting board. Cut against the grain into long strips that are 1 1/2-inch wide. Peel and cut onion into large 1-inch wedges. Place in large bowl. Cut the tops off peppers; remove seeds. Cut peppers into similar-sized pieces as the onion. Add peppers and tomatoes to bowl. Add reserved marinade; toss to combine. 
3. Thread vegetables and steak onto skewers, alternating meat, onion, pepper and tomato. Heat grill to high. Wrap tortillas in foil. Place on grill in area with indirect heat. Place skewers on grill. Cook for 4 minutes per side, until vegetables begin to caramelize and soften and meat is cooked to desired doneness. 
4. Serve with warm tortillas, pico de gallo, chopped cilantro and lime wedges.

Calories: 750, Fat: 38 g (10 g Saturated Fat), Cholesterol: 134 mg, Sodium: 500 mg, Carbohydrates: 36 g,  Fiber: 7 g, Protein: 66 g.