Mix all ingredients for the marinade in a bowl or in a plastic bag. Generously salt and pepper steak and marinate in the refrigerator for at least an hour, and for up to 24 hours.
Once steak has been marinated, heat a cast-iron skillet on medium to medium-high and add the grapeseed or avocado oil. When the oil is hot, add the steak (reserve the marinade) and cook for approximately 3 minutes on each side for medium. When the steak is done, remove from the pan, tent with foil, and allow to rest while you cook vegetables.
Add vegetables to the same pan you cooked the steak in, add a tablespoon of the reserved marinade. Sauté for about 5 minutes or until the vegetables are crisp/tender.
Slice steak against the grain into thin slices.
To serve, warm Southwest-style wraps one at a time in a non-stick pan. Top wraps with steak, vegetables, and queso fresco. Serve with pico de gallo, guacamole, and sour cream if desired.