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Prepare the vegetables by slicing the bell peppers and onion.
Make the marinade by combining the olive oil, Worcestershire sauce, red wine vinegar, lime juice, honey, grated garlic, Dijon mustard, ancho chili powder, onion powder, cumin, oregano, black pepper, and salt.
Marinate the steak in the marinade for 30 minutes.
Cook the steak in a hot cast iron skillet, about 2-4 minutes per side, until it reaches the desired doneness.
Let the steak rest for 10 minutes, then slice it against the grain.
Sauté the vegetables in the skillet with half of the reserved marinade until slightly softened.
Add the remaining marinade to the vegetables and season with salt if needed.
Place the sliced steak on top of the vegetables and sprinkle with chopped cilantro.