Start by making the marinade. In a food processor, put marjoram, rosemary, garlic, chipotle chillies, onion, oranges and cilantro. Keep processing for a while unless the all the ingredients are well mixes and a puree forms. Also add pepper and salt.
Take a baking dish and pour a layer if marinade in it. Add the steaks on top and cover with the remaining marinade, distribute it evenly. At this point you could refrigerate for 5 hours or a day.
To prepare the salsa: cut large chunks of avocados. Also take off the skin. Put the chunks in a mixing bowl and add garlic, onion, lime juice, cilantro and salt. Give it a stir. Taste and make adjustments accordingly. Cover the bowl with plastic and put it on one side.
Get a charcoal grill ready. Remove the baking dish from the fridge around 30 minutes before you have to grill. Take the marinade off cautiously. Drizzle lime juice on the meat and put some salt and pepper. Grill the meat for around 3 minutes on each side. Put it on a cooking board when ready and cut it into strips. On a serving dish, place tortillas and the steaks. Top them with salsa.