In a medium bowl, whisk together the vinegar, soy sauce, lime juice, olive oil, garlic, and spices. Place the steak in a glass dish and pour the marinade over it. Cover and refrigerate for at least 6 hours or overnight for best flavor.

Combine chopped onion, cilantro, and lime juice in a small bowl. Chill until ready to use. This bright, tangy relish balances the richness of the meat.

Toast chile pods in a dry skillet over medium-high heat until fragrant. Soak in warm water for 30 minutes. Meanwhile, roast the tomatoes, jalapeños, onion, and garlic at 450°F for 20 minutes until slightly charred.

Blend the roasted vegetables with the softened chiles, salt, and pepper until smooth. Adjust consistency with water if needed.

Heat a large skillet over medium-high heat with a bit of oil. Remove the steak from the marinade, slice into strips, and sear until browned and cooked through, about 4–6 minutes per batch.

Warm corn tortillas in a dry skillet or microwave, keeping them soft and pliable for wrapping.

Layer sliced steak onto tortillas, top with onion relish, spoon over salsa, and finish with cheese and lime juice if desired.