Whisk the vinegar, oil, garlic, soy sauce, garlic, and lime juice, and then whisk in the salt, pepper, oregano, paprika, garlic powder, chili powder, and cumin.
Put the steak in a dish and pour the marinade over it, turning it over to coat both sides.
Cover and marinate in the refrigerator overnight or for a minimum of 6 hours.
Combine the onion relish ingredients, and then cover and refrigerate.
Heat a skillet and toast the dried chilies in there for a few minutes before soaking them in water for 30 minutes.
Preheat the oven to 450°F.
Roast the tomatoes, jalapenos, garlic, and onions on a baking sheet for 20 minutes.
Transfer the roasted veggies into a blender, add salt and black pepper, and blend until smooth.
Heat some oil in a skillet.
Cut the steak into strips and cook until done.
Warm the tortillas and then add the steak, relish and salsa on top, along with your chosen toppings.
Enjoy!