Prepare the steak. Rub the steak with the coconut oil. Sprinkle the meat with chili powder, cumin, oregano, salt and pepper. Heat a large skillet or grill over medium heat..

Transfer the flank steak to the skillet or grill and cook, turning occasionally until the meat is pink in the center but not translucent. Rest 5 minutes on a cutting board and thinly slice against the grain.

Break the lettuce head into separate leaves and place 2 slices of the meat along with a spoonful of the peppers and onions. Repeat with remaining leaves and meat. Serve with lime wedges