Bring the steaks to room temperature and coat lightly in olive or canola oil. Combine cumin, granulated garlic and onion, thyme, salt and pepper in a small bowl and rub into the meat. Let stand covered for 30 minutes. 
 
Preheat oven to 500°F.  Lightly spray or drizzle the poblanos, onions, garlic and jalapeño peppers with olive oil, and roast until peppers and tomatillos charred and the onions are tender. Take the garlic out when light golden and tender, the peppers may need turning as well. Cool peppers in a covered bowl then peel and seed. In a food processor, combine the peppers, onions, garlic and tomatillos with cilantro, honey, cumin, lime juice and salt, and pulse to chop or purée to your desired consistency; adjust seasonings to taste.    

 
Heat a griddle or grill pan to medium high heat for steaks.
 
Heat large skillet with canola or olive oil, 2 turns of the pan.  Add red and green mild peppers, red onions and garlic, and season with salt and pepper. Cook veggies to tender-crisp, 4-5 minutes, deglaze the pan with sherry or white wine.
 
Char tortillas (if using) in a dry skillet over high heat for 20-30 seconds on each side.  Assemble toppings of your choice.
 
Grill steaks for 8 minutes turning once for medium rare, 10-12 minutes for medium-well.  Grill 2 halved limes alongside steaks. Let steaks rest and thinly slice on angle against the grain. Douse meat with juice of grilled limes. Assemble lettuce or corn tacos as you like.