Place steaks in a plastic storage bag. In a small bowl, toss together chili powder, cumin, salt, garlic, onion powder and lemon pepper. Drizzle steaks with 2 Tbsp oil then add seasonings. (Reserve 1 Tbsp to season vegetables)
Seal bag and toss to coat or rub into the meat, then seal. Place in fridge for at least 2-4 hours or overnight.
To prepare: Turn oven to broil. Move oven rack to upper third of oven. (One below the highest position) Spray a large baking sheet with cooking spray.
Remove steaks from fridge and let stand for 20-30 minutes at room temperature. Remove from storage bag and arrange in middle of pan.
Meanwhile, in a large bowl, toss vegetables with remaining oil and reserved seasoning. Arrange vegetables along the edge of pan around steaks.
Broil for 7-8 minutes, on each side for medium, turning over halfway. Remove steaks to a cutting board and cover loosely with foil for 5 minutes. (Adjust time according to thickness and desired level of doneness.)
Return pan to oven and cook vegetables while steaks rest. (If there's excessive juice on the pan, drain before placing back into the oven)
Slice steaks using a sharp knife across the grain.
Serve on warm tortillas with salsa, sour cream, cilantro or any of your favorite toppings.