June 05, 2026

One Pan Fajita. Less Mess = More Flavor

Serves: 8 | Prep: 2-8hrs | Cook: 20 min

Ingredients:]

  • 2 lb Skirt, Bavette or Flank Steak
  • 3 Bell Peppers (mix of red, yellow, green), sliced
  • 1 large Red Onion
  • 3 Tbsp. Olive Oil
  • Salt and Pepper to taste

For the Marinade:

  • ¼ Cup Olive Oil
  • ¼ Cup Orange Juice
  • 2 Tbsp. Fresh lime juice (about 1 lime)
  • 3 Cloves Garlic, minced
  • 2 tsp. ground Cumin
  • 2 tsp. Chili Powder
  • 1 tsp. Dried Oregano
  • 1 tsp Smoked Paprika
  • ¼ Cup chopped Cilantr

For Serving:

  • Warm Tortillas
  • Fresh Cilantro
  • Lime Wedges
  • Sour Cream, Guacamole, or cheese

Directions

  1. Start by making the marinade. In a large mixing bowl, add all the ingredients except the steak and toss to combine.
  2. Add the steak and coat with marinade.
  3. Cover the marinade in the fridge for 2 to 8 hours.
  4. Remove the meat from the marinade, transfer to a clean surface and pat dry with paper towels. Season both sides of the steak with salt and pepper.
  5. Preheat oven to 425 degrees. Build it right on a large cast iron pan or on a sheet pan. Add the peppers and onion first.
  6. Drizzle the veggies with olive oil, sprinkle salt & pepper, then give a light toss so everything is evenly coated.
  7. Next add the steak next to the veggies.
  8. Roast for 12-18 mins. (depending on thickness)
  9. Optional finish: Broil for 2-4 minutes at the end for light char and color.
  10. Pull Steak and cut against the grain for manageable pieces to fit in tortillas and place back on the pan.
  11. Finish with fresh cilantro and lime wedges, guacamole, or cheese.

 

Written by info tangen draw