In resealable bag, combine steak ingredients. Refrigerate 1 - 8 hours.

Place oven rack in upper third of oven. Remove steak from marinade. Broil 3 - 4 minutes; flip. Continue cooking until done. Cut across grain into 1/4” slices.

In large pan or skillet over medium heat, heat olive oil. Cook onion and corn until onion is soft, 5 to 7 minutes, stirring as needed. Stir in garlic; continue cooking 1 minute, until fragrant.

Stir in quinoa, undrained tomatoes, jalapeno, water, beans, chili powder, cumin, oregano, salt and pepper. Bring to boil; reduce heat to simmer. Cover; cook 20 minutes, until quinoa is cooked through.

On each corn tortilla, layer quinoa mixture, steak, cilantro and avocado.