In a measuring cup or bowl, whisk together olive oil through pepper. Pour into bowl or plastic zip up bag.
Add steak and massage to work the marinade in. Zip up plastic bag or put plastic wrap on top of the bowl and store in refridgerator.
Marinade for a minimum of 4-5 hours or overnight.
Remove steak from marinade and pat dry. Disgard marinade.
Start off by heating your grill to the highest it will go.
Transfer steak to cutting board, cover with foil, let rest for up to ten minutes.
Slice thin and place on platter.
Serve with warmed tortillas, mango & pineapple salsa, fresh sliced jalapenos, cilantro, diced white onion and fresh lime.