1/2 pound skirt steak
2 teaspoons olive oil
1 teaspoon balsamic vinegar
2 teaspoons minced garlic
2 teaspoons chili powder
2 teaspoons ground cumin
1 cup sliced onion
1 cup sliced red or green bell pepper
Salt and freshly ground pepper
Olive oil spray
2 (8-inch) flour tortillas
Poke holes in the steak with a fork to allow the marinade to seep in. Mix the olive oil with the vinegar, garlic, chili powder and ground cumin. Brush over the steak on both sides and set aside while you prepare the other ingredients, about 15 minutes.
Grill the steak 5 to 7 minutes for medium-rare, 145 degrees. Grill a few minutes longer for medium, 160 degrees. When done, remove the steak from the grill and let rest on a carving board for 5 minutes. Sprinkle with salt and pepper to taste.
While steak grills, spray the onion and bell pepper with olive oil spray. Place the vegetables over direct heat. Cook the vegetables until they are tender, 8 or 9 minutes for the onions and 6 or 7 minutes for the bell peppers. Remove to a serving dish.
Wrap the tortillas in foil and place on the grill for 2 minutes to warm, turning once. Remove to a serving dish.
To serve, cut the steak against the grain into 1/4-inch slices. Place the warm tortillas, sliced meat, onions and peppers in separate serving dishes. Each person can make their own fajita by placing the fillings in the center of each tortilla. Wrap and serve. Makes 2 servings.
Per serving: 459 calories (39 percent from fat), 20.0 g fat (5.7 g saturated, 11.5 g monounsaturated), 56 mg cholesterol, 28.8 g protein, 41.2 g carbohydrates, 4.9 g fiber, 329 mg sodium.