Steak and Pepper Tacos

1 pound flank or hanger steak
Juice of 1 lime, plus lime wedges for serving
1 teaspoon salt
2 garlic cloves, crushed
1/2 teaspoon mild chili powder
3 teaspoons vegetable oil
1/2 red onion, sliced
3 bell peppers (red, yellow, orange) thinly sliced
1/2 cup fresh or frozen corn kernels
8 small corn tortillas, warmed

Topping ideas:
1/2 avocado, sliced
1/4 cup grated low fat Monterey Jack cheese
1/4 cup salsa verde
Reduced fat sour cream

Marinate the steak in the lime juice, salt, garlic and chili powder in a sealed plastic bag for 20 to 30 minutes.

Meanwhile, heat a large cast iron skillet over high heat for 5 minutes. Add 2 teaspoons of the vegetable oil to the pan. Add the red onion and bell peppers; cook, tossing frequently, for 5 minutes. Add the corn and continue to cook until the peppers are charred and soft, about 3 more minutes. Transfer the vegetables to a bowl and keep warm.

Wipe the skillet with a paper towel and heat for another minute. Add the remaining teaspoon of vegetable oil. Remove the steak from the marinade and pat dry with paper towels. Lay the steak in the pan, reduce heat to medium high, and cook about 8 minutes for medium rare, turning once halfway though. Transfer to a board and let rest for 5 minutes.

Slice the steak across the grain and arrange on a platter with the peppers and lime wedges. Make tacos with the warm tortillas and whatever toppings are desired.

Serves 4. 416 calories, 32 g protein, 38 g carbohydrates, 16 g fat (4.3 saturated) 7 g fiber