Make the Marinade: In a large mixing bowl, whisk together soy sauce, lime juice, orange juice, minced garlic, diced chipotle peppers, coarse salt, chili powder, cumin, dried oregano, and coarsely ground pepper until well combined.

Marinate the Steak: Place the flank steak in a Ziploc bag or shallow dish and pour the marinade over, ensuring even coating. Refrigerate for at least 1 hour, up to 4 hours.

Prep the Steak: Remove steak from the marinade, let excess drip off, pat dry, and season both sides with coarse salt and coarsely ground pepper. Rest at room temperature for 30 minutes.

Broil the Steak: Preheat your broiler to high, place the steak on a baking sheet lined with foil, and broil for about 7 minutes per side, or until desired doneness.

Warm the Tortillas: Wrap tortillas in damp paper towels and microwave for 20-30 seconds until soft.

Slice the Steak: Allow broiled steak to rest for 10-15 minutes, then slice thinly against the grain.

Assemble Tacos: Take a warmed tortilla, fill with sliced steak, and top with accompaniments like cilantro, avocado, or pico de gallo.