Steak Fajitas

Submitted by Weight Watchers (8 pts)

1 (1 1/4 pound) flank steak, trimmed
1/2 teaspoon salt
2 teaspoons canola oil
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 onion, thinly sliced
2 garlic cloves, minced
1/4 teaspoon black pepper
4 (7 inch) whole wheat tortillas, warmed
2 tablespoons taco sauce

Spray a nonstick ridged grill pan with nonstick spray and set over medium high heat. Sprinkle the steak with 1/4 teaspoon of salt. Place the steak on the grill pan and cook until an instant-read thermometer inserted into the side of the steak registers 145 degrees for medium rare about 5 minutes on each side.

Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the bell peppers, onion, and garlic; sprinkle with the remaining 1/4 teaspoon salt and the black pepper. Cook, stirring, until softened, about 8 minutes.

Transfer the steak to a cutting board and let stand 5 minutes. Cut the steak across the grain into 20 slices.

Lay the tortillas out on a work surface and top evenly with the steak, onion, and bell peppers; drizzle with the taco sauce. Fold the tortillas in half.