Preheat oven to 400˚F. Preheat cast-iron griddle or indoor grill pan to medium-high.
Rub steaks with cut side of the halved garlic cloves, coat with a liberal drizzle of EVOO and season with salt and pepper. Let stand 20-30 minutes to take the chill off.
In an 8- to 10-inch oven-safe skillet, heat 3 tablespoons EVOO over medium-high heat. If you don’t have an oven-safe skillet, wrap any rubber-handled skillet in a double layer of aluminum foil. To the hot oil, add jalapeños, bell pepper, onions and chopped garlic. Season with salt and pepper, and cook to tender-crisp, about 4-5 minutes, stirring frequently. Add tortilla chips and tomatoes and stir to combine.