Combine steak, lime juice, and tequila in a plastic bag; marinate in the refrigerator for 2 hours.

When ready to cook, preheat an outdoor grill for high heat and lightly oil grate.

Remove steak from marinade and shake off excess. Discard remaining marinade.

Grill steak on the preheated grill until no longer pink on the inside, about 8 minutes per side. Remove from the grill and slice into 1/4-inch strips. Arrange strips on a serving plate.

Heat oil in a skillet over medium heat. Add liquid smoke, Worcestershire sauce, paprika, salt, and pepper; stir to combine. When the mixture is hot, add bell peppers and onions; cook until peppers are tender.

Pour pepper and onion mixture over steak strips and serve immediately.