Place beef steak in plastic bag; add marinade ingredients (first three ingredients), turning to coat. Close bag securely and marinate in refrigerator 20 to 30 minutes, turning once. Wrap tortillas securely in heavy-duty aluminum foil. 

 

Meanwhile in medium bowl, combine Pico de Gallo ingredients (next five ingredients); mix well. Remove steak from marinade; discard marinade. Place steak on grid over medium ash-covered coals. Grill top round steak, uncovered, 8 to 9 minutes (10 to 12 minutes for top sirloin steak) for medium-rare to medium doneness, turning occasionally. During last 5 minutes, place tortilla packet on outer edge of grid, turning occasionally. Trim fat from steak; carve crosswise into very thin slices. Serve beef in tortillas with Pico de Gallo. Garnish with lime and cilantro, if desired.