Grilled Steak Fajitas

1 flank steak (1 1/2 lbs.)
1 large onion, cut into wedges
1 medium pepper, julienned
4 oz. chopped green chilies
1/2 c. lemon juice
1/2 c. cider or red wine vinegar
1/2 c. olive oil
4 garlic cloves, minced
1 T Worcestershire sauce
1tsp. oregano
1/2 tsp. salt
1/2 tsp. pepper
12 whole wheat flour tortillas
1 medium avocado, peeled and sliced, optional
Sour cream, optional

Place steak in a shallow glas container or bag. Place onion and green pepper in another container or bag. Combine chilies, lemon juice, vinegar, oil, garlic, Worcestershire sauce, oregano, salt and pepper. Our 1 1/2 c. over meat and remaining over vegetables. Cover and refrigerate overnight. Drain meat and vegetables, discarding marinade.

Grill steak, covered, overmediumheat until meat reaches desired doneness (140 rare, 160 medium, 170 wee).

Meanwhile, cut two pieces of heavy-duty foil into 18x12" rectangles. Wrap tortillas in one piece and vegetables in another; seal foil tightly. Grill, covered, over indirect heat for 5-7 minutes, turning occasionally.

Cut steak into 1/8" slices across the grain;place on toritillas. Top with vegetables and roll up. Serve with avocado and sour cream if desired.

YIELD: 6 servings
1 fajita w/o avocado and sour cream = 9 WW points