4 cloves garlic, minced
2 tablespoons (30 ml) fresh lime juice
1 tablespoon (15 ml) Worcestershire sauce
2 tablespoons (30 ml) ground cumin
1 teaspoon (5 ml) chili powder
2 pounds (960 g) sirloin steak, trimmed of all fat
olive oil cooking spray
3 bell peppers, 1 pound (480 g) total — 1 red, 1 yellow, and 1 green, seeded and cut into thin strips
1 large red onion, 12 ounces (360 g), thinly sliced
3 cloves garlic, minced
12 7-inch (17.5 cm) fat-free flour tortillas, warmed according to package directions
Combine the ingredients for the marinade in a shallow dish. Place the steak in the marinade, cover, and refrigerate overnight or for at least 6 hours, turning steak twice.
Start the grill or preheat the broiler.
Remove the steak from the marinade and grill or broil for 2 to 4 minutes per side for medium-rare. Transfer steaks to a carving board and let stand for 10 minutes.
While steak is standing, lightly coat a nonstick skillet with cooking spray and place over medium-high heat. Add the peppers, onion, and garlic, stirring until vegetables are softened, about 5 minutes.
Slice the steak very thin across the grain. Arrange the steak slices and pepper-onion mixture on a large heated serving platter, with rolled up warm tortillas alongside.
- Per serving
- 228 calories (13% calories from fat)
- 20 g protein
- 3 g total fat (1.4 g saturated fat)
- 29 g carbohydrate
- 2 g dietary fiber
- 46 mg cholesterol
- 383 mg sodium
- Diabetic exchanges
- 2 very lean meat
- 1 1/2 carbohydrate (1 1/2 bread/starch)
- 1 vegetable