Sizzling Grilled Steak Fajitas

INGREDIENTS
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 cloves garlic, finely chopped
2 tablespoons lime juice
1 lb tops sirloin steak or flank steak, cut into 1/2-inch strips
1 red or yellow bell pepper, seeded, cut into rings
1 small onion, thinly sliced, separated into rings
4 flour tortillas for burritos (8 inch; from 11-oz package)


DIRECTIONS
1. In medium bowl, mix chili powder, cumin, salt, garlic and lime juice. Add steak, bell pepper and onion; stir to coat. Cover bowl; refrigerate at least 2 hours to marinate, turning once.
2. Heat gas or charcoal grill. Cut 2 (18x12-inch) sheets of heavy-duty foil. Remove steak and vegetables from marinade; discard marinade. Place half of steak and vegetables on center of each sheet. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Cut another sheet of foil; wrap tortillas securely in foil.
3. Place packets on grill over medium heat. Cook steak and vegetables 10 to 15 minutes or until steak is barely pink in center and vegetables are crisp-tender. Cook tortillas 2 to 3 minutes or until warm. Open foil carefully to allow hot steam to escape.
4. Serve each steak and vegetable packet with 2 tortillas. If desired, top tortillas with shredded lettuce, sour cream, guacamole, shredded cheese and salsa.

Oven Directions: Heat oven to 425°F. Marinate steak and vegetables and prepare packets as directed above; place packets on cookie sheet. Prepare tortilla packet as directed above. Bake steak and vegetable packets 15 to 20 minutes or until steak is barely pink in center and vegetables are crisp-tender. Bake tortillas 3 to 5 minutes or until warm. Serve as directed above.

Nutritional Information
1 Serving: Calories 450 (Calories from Fat 110); Total Fat 13g (Saturated Fat 3g, Trans Fat 2g); Cholesterol 75mg; Sodium 990mg; Total Carbohydrate 50g (Dietary Fiber 3g, Sugars 5g); Protein 34g Percent Daily Value*: Vitamin A 50%; Vitamin C 70%; Calcium 15%; Iron 25% Exchanges: 3 Starch; 0 Other Carbohydrate; 1/2 Vegetable; 3 Lean Meat; 1/2 Fat Carbohydrate Choices: 3