In a mixing bowl, combine the olive oil, cumin, salt, and lime juice. Add the steak and coat well with the marinade. Cover and refrigerate for at least 1 hour, or up to overnight.
Preheat your grill or stovetop skillet over medium-high heat. If using a skillet, lightly grease it.
Remove the steak from the marinade and let excess drip off. Grill or cook for about 4-6 minutes per side until desired doneness is reached.
Once cooked, transfer the steak to a cutting board and let it rest for 5-10 minutes. Slice thinly against the grain.
Slice the rolls in half and toast lightly if desired. Layer the sliced steak, diced tomatoes, and cilantro on each roll. Add any additional toppings.
Serve the tortas warm with lime wedges on the side. Enjoy!
