In a bowl mix savory seasoning, coriander, cumin and chili powder. Season both sides of steak evenly. Let sit at room temperature for a maximum of 1 hour. Heat a grill pan over medium-high heat and cook steak for 2 minutes each side for rare, 3 minutes each side for medium rare, 5 minutes each side for medium, 6 minutes each side for medium-well. Let steak sit for 10 minutes before slicing.
While steak is cooking in a pot over medium heat add enchilada sauce, tomato paste, chipotle pepper, garlic and orange juice. Stir together and bring to a boil, reduce heat and cook for 5 minutes. Pour in a blender and blitz on high for 1 minute. After steak comes off grill baste ½ cup of sauce over top. Use remaining as a dipping sauce.
In a nonreactive saucepan bring water to a boil, add red onions and remove from heat, after 1 minute. Add vinegars, sugar, salt, bay leaf, oregano, black pepper, cumin, chili flakes. Bring to a boil for 3 minutes. Cover and let cool, in mixture. Place in glass jar or non-reactive bowl for one day before enjoying.
To make herb salsa, place all ingredients except oil in a bowl, then slowly stir in oil. Adjust seasoning and taste.
To assemble in each taco place 2 slices of steak, 1 tablespoon herb salsa and garnish with pickled onions and jalapenos.