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1
Trim fat from steak and set aside.
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2
Combine bell pepper pieces, tomato halves, 1 tablespoon lime juice, 1 tablespoon worchestershire sauce, 1/4 teaspoon salt and half of minced garlic in a large bowl.
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3
Toss gently and set aside.
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4
Combine remaining lime juice and worchestershire, 1/4 teaspoon salt, remaining minced garlic and flank steak in a large zip top plastic bag; seal bag and marinate in refrigerator at least 30 minutes.
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5
Remove steak from bag, reserving marinade.
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6
Rub chili powder evenly over steak, and set aside.
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7
Remove bell pepper pieces and tomato halves from bowl, reserving marinade.
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8
Set tomatoes aside.
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9
Prepare grill.
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10
Place seak, pepper pieces, tomato halves and onion slices on grill rack coated with cooking spray.
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11
Grill tomato halves 3 minutes on each side.
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12
Grill steak five minutes on each side or until desired degree of doneness, basting occasionally with reserved marinade.
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13
Grill bell pepper pieces and onions six minutes on each side or until tender, basting occasionally with reserved marinade.
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14
Remove steak and vegetables from grill.
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15
Let steak stand five minutes; cut steak diagonally across grain into thin slices.
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16
Cut bell pepper pieces into 1/4 inch slices and cut onion slices in half.
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17
Sprinkle remaining 1/4 teaspoon salt over vegetables.
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18
Heat flour tortillas according to package directions.
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19
Place two tortillas on each of four plates.
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20
Divide steak, bell pepper and onion evenly amoung tortillas.
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21
Top each fajita with 1/2 tomatoe and 1/12 teaspoon fat free sour cream.
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22
Serve warm
