Marinade:

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

1. 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.
2. Start the grill or preheat the broiler.
3. 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.
4. 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.
5. 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.
6. Serve immediately with Black Bean and Corn Relish (see recipe reference).