To a bowl, whisk together the orange juice, soy sauce and olive oil.

Use the largest dish you have (I use a 9 x 13 inch/22 x 33 cm glass casserole dish) and place whichever protein you're using in the pan (you may have to cut the steak to fit. Pour over the marinade and cover for 20 minutes. If marinating longer, refrigerate. You can marinade up to 24 hours.

Preheat oven to 425°F/220°C. Position the top rack to just above center of the oven.

While the meat marinades, chop the vegetables. To a bowl, add the peppers and onions. Drizzle with vegetable oil, and half of the oregano, cumin, salt and pepper. Toss to coat well.

Brush a large sheet pan/baking tray with vegetable oil.

Remove the steak from the marinade and pat dry and lay flat onto the pan. Sprinkle evenly with the rest of the oregano, cumin, salt and pepper.

Arrange the vegetables in an even layer around the steak.

Roast for 15 minutes, toss the vegetables. Turn the oven to broil (or oven grill) and broil until the meat is charred and reads 155°F/68°C using a meat thermometer inserted into the thickest part of the meat and the vegetables are browned and tender. Allow the meat to rest for 10 minutes before slicing.

Serve in warm tortillas garnished with lime wedges and cilantro.