juice of one lime
2 Tbsp. water
1 medium green pepper, cut into strips
1 medium onion, cut into strips
1 pkg. (10 ct.) flour tortillas, warmed in a 200 degree oven
salsa (optional)
sour cream (optional)
grated sharp Cheddar cheese (optional)

In a small bowl, combine olive oil, seasonings, lime juice, and water. Stir. Cut all visible fat from steak, pierce with a fork, and place in a gallon-size food storage bag. Pour marinade ingredients over steak, add the pepper and onion strips, and close bag. Turn several times to coat all vegetables and the steak, and place in the refrigerator. Marinate for 30 minutes, or longer if possible.

Prepare barbeque grill. Spray lightly with nonstick cooking spray.

Remove steak from marinade, and grill to desired doneness. (Always remember to make a cut in the thickest part of the meat to determine doneness). Pour the vegetables into a medium nonstick skillet, and saute over medium-high heat until crisp-tender, a few minutes.

Cut the meat into thin slices. Serve in warmed tortillas with vegetables, and garnish with salsa, grated cheese, and sour cream if desired.

SIMPLE SPANISH RICE

1 Tbsp. canola oil
1 small onion, chopped fine
1 1/2 cups enriched white rice (uncooked)
2 tsp. minced garlic
2 1/2 cups chicken broth
1 cup salsa
1/2 teaspoon chili powder

Heat oil in a medium pan over medium heat. Stir in onion, and cook until tender, about 4 minutes.

Pour rice into the pan, stirring often until rice turns translucent. Stir in garlic and stir through. Stir in chicken broth, salsa, and chili powder; bring to a light boil. Reduce heat, cover and simmer 20 - 25 minutes, or until liquid has been absorbed.