Pat the steaks dry with paper towels and place in a zip top bag.

In a bowl, combine 1/3 cup brown sugar, 1 tablespoon granulated garlic, 1 tablespoon chili powder, 1 tablespoon ground cumin, 1 tablespoon kosher salt and 1 tablespoon black pepper.

Whisk in 3/4 cup olive oil, lemon juice and lime juice.

Pour marinade over the steak, Squeeze out the air and seal. Turn the bag over and over until steak is well coated. Refrigerate at least 1 hour and up to 4 hours.

Prepare a grill fire to 300° using pecan or hickory for smoke flavor.

Toss onions and peppers with 2 tablespoons olive oil.

Place onions and peppers on a grill, use a grill pan if needed. Close the grill and cook 10 minutes or until vegetables start to char and are softened.

Remove from grill and keep warm.

Raise the grill fire to 350°.

Remove steaks from marinade. Place onto the grill and drizzle with marinade. Cook with the grill closed for 5 minutes. Flip the steaks and continue to cook until desired doneness.

Remove steaks from grill and tent with foil.

Cook the pasta according to package directions, drain well.

Make the sauce by adding heavy whipping cream and butter to a saucepan over medium heat.

Whisk in 1 tablespoon granulated garlic, 2 teaspoons smoked paprika, 1 teaspoon ground cumin and 1/2 teaspoon kosher salt. Continue to cook until sauce starts to bubble. Lower to simmer.

Whisk in cotija cheese, cooking until cheese is melted.

Add pasta to the sauce and toss to coat well.

Slice the steak into thin strips.

Serve pasta topped with sliced steak, onions and peppers.

Garnish with additional cotija cheese and cilantro if desired.