Toppings of your choosing (red onion, avocado, lime, etc.)
Heat a dry skillet over medium-high heat; add the dried chiles and toast until lightly charred, about 3-5 minutes. Place toasted chiles in a bowl and cover with boiling water, let stand until softened and then drain. Add drained chiles, chipotles, garlic, and cilantro to a food processor and finely chop. Add orange juice, lime juice, olive oil, soy sauce, fish sauce, cumin, cloves, and coconut sugar; process until smooth. Season with salt and pepper.
Set aside about 3/4 cup of the marinade; cover and refrigerate. Pour marinate into a large non-reactive container and add steak, turning to coat. Cover and refrigerate for at least 2 hours.
Remove steak from the refrigerator about 30 minutes before you cook. Wipe off excess marinate, season with salt and pepper.
Preheat grill for high heat or heat a lightly-oiled cast iron grill pan over medium-high heat on a stovetop. Grill, turning occasionally, until steak is nicely charred and instant read thermometer inserted into the thickest part of the steak registers 120 degrees F, about 7-10 minutes. Rest steak on a cutting board for 10 minutes. Slice against the grain, and serve with the reserved marinate, toppings, and warm tortillas.