Heat a nonstick skillet over high heat. Sprinkle the steak with 1/4 tsp. salt and cook for 7 minutes per side (for medium).
While the steak is cooking, pre-heat a nonstick skillet over medium-high heat. Once hot, add the cooking oil, bell peppers, onion and garlic. Sauté until softened, about 8-10 minutes.
Add the cilantro, lime juice, jalapeno, cumin and 1/4 tsp. salt and cook for 5 minutes.
When the meat is to your liking, transfer it to a cutting board and let it rest for 5 minutes. Cut into thin strips and set aside.
Heat the corn tortillas and divide the steak evenly between them. Top with the pepper and onion mixture, goat cheese and salsa (to taste).