Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, cumin and black pepper in a resealable plastic gallon bag. Add the steak and let marinate in the refrigerator for 2 hours. Remove from the refrigerator, and let marinate at room temperature another 30 to 45 minutes.

Prepare the Big Green Egg by preheating to 500° cooking direct.

Remove the steak from the marinade, reserving the marinade. Put the marinade in small saucepot and bring to a boil. Then strain and reserve.

Put the tortillas on the corner of the grill and flip the package a few times to heat through while the steak is cooking

Place the steak on the BGE (direct). Cook for 4 minutes, turn 180 degrees, and cook for 3 minutes more (to create cross grill marks). Flip over and finish cooking for 3 to 5 minutes, depending on desired doneness. Remove from the grill to a cutting board and let rest, lightly covered, for 5 minutes.

Slice against the grain, and serve immediately with the reserved marinade, garnishes, tortillas and hot sauce.