Transfer steak to a cutting board and let it rest about 3 minutes. Meanwhile, grill green onions, turning them often, until lightly charred, 3-5 minutes. Transfer to cutting board. Thinly slice steak across the grain. Serve meat with onions, tortillas, salsa, radishes, and lime wedges.

In a large bowl, combine beer, lime juice, orange juice, red onion, soy sauce, olive oil, paprika, oregano, salt, garlic powder, pepper, orange slices, and lime slices.

Cut steak into 4 pieces (or sizes you can manage on the grill). Add steak to marinade and stir to mix well. Cover bowl and refrigerate at least 2 hours to overnight.

Preheat a grill for medium-high heat (350° to 450°F). (You can also use a grill pan on the stove.) Lightly oil cooking grate, using tongs and a wad of oiled paper towels. Grill steak with the lid closed, turning it once, until edges are charred and meat is done the way you like, 7-15 minutes total, depending on the thickness of the meat (medium-rare is 130° to 135°F on an instant-read thermometer and medium-well is 145° to 155°F).