1/4 cup(s) fresh lime juice
2 clove(s), large garlic clove(s), minced
1 pound(s) uncooked lean flank steak, trimmed of all visible fat
2 large sweet red pepper(s), seeded and cut into 1/2- inch-wide strips
1 large green pepper(s), seeded and cut into 1/2-inch-wide strips
1 large uncooked red onion(s), sliced
2 medium jalapeño pepper(s), to 1, seeded and finely chopped (wear gloves to prevent irritation)
4 medium fat free flour tortilla(s), (8-inch)
Combine the lime juice, oil, garlic, and 1/2 teaspoon of the salt in a zip-close plastic bag; add the beef. Squeeze out the air and seal the bag; turn to coat the beef. Refrigerate, turning the bag occasionally, at least 2 hours or up to 4 hours.
Spray the grill rack with nonstick spray; prepare the grill.
Put the red and green bell peppers and onion in a bowl. Lightly spray the vegetables with nonstick spray and sprinkle with the remaining 1/2 teaspoon salt; toss to coat. Grill the vegetables over medium heat, turning frequently, until tender, about 8 minutes. Transfer to a bowl and toss with jalapeño pepper; keep warm.
Remove the flank steak from the plastic bag; discard marinade. Place the steak on the grill rack and grill, turning once, until an instant-read thermometer, inserted in the center of the steak, registers 145°F for medium-rare, about 12 minutes. Transfer the meat to a plate; keep warm. Grill the tortillas until browned in spots, about 1 minute on each side. Transfer to a basket.
Thinly slice the flank steak on the diagonal. Fill each tortilla with 3 to 4 slices of the flank steak and about 1 cup of the vegetables. Or serve the tortillas in a basket and arrange the meat and vegetables on a platter, then let each person assemble his own fajita. Yields 1 fajita per serving.
Notes: for an extra POINT per 2 tablespoons—guacamole or fat-free sour cream. This dish is cooked completely on the grill, but if you prefer you can cook it under the broiler, on a nonstick ridged grill pan, or in a large nonstick skillet.