In a 2-cup measuring cup, combine the vinegar, soy sauce, lime juice, oil and honey. Pour 1-1/4 cups into a shallow dish; add steak and turn to coat. Cover and refrigerate for 1-2 hours. In a large bowl, combine the lettuce, sliced green onions and remaining marinade. Cover and refrigerate.
In a small skillet, bring water to a boil. Add onion tops; boil for 30-60 seconds. Drain and immediately place in ice water. Drain and pat dry; set aside.
Drain and discard marinade from steak. Grill, uncovered, over medium heat, or broil 4-6 in. from the heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Let stand for 10 minutes; thinly slice across the grain. Layer with beef, lettuce mixture, pineapple and nuts on each tortilla. Fold one end over filling, then fold in sides. Tie with an onion top.