1. Combine lime juice, oil, garlic, oregano, cumin, red-pepper seasoning and salt in a large shallow dish. Add peppers, onion and zucchini. Move vegetables to side of dish. Add steak; turn to coat. Cover and refrigerate for 2 hours.
2. Broil meat 4 inches from heat for 4 to 6 minutes or until browned. Turn meat over. Arrange vegetables around meat. Brush meat with remaining marinade. Broil for 4 to 6 minutes longer or until meat is cooked to desired doneness and vegetables are crisp-tender.
3. Remove vegetables to a plate and meat to cutting board. Sprinkle meat with pepper and let stand for 5 minutes. Cut meat across the grain into very thin slices.
4. Divide meat and vegetables among tortillas. Sprinkle filling with radish slices and cilantro. Top each with 2 tablespoons salsa. Fold tortillas over filling. Serve at once.