Arrange the meat and condiments in pretty diches and let everyone make their own.
1 beef top round steak, 1 inch thick (three forths pound), well trimmed
1 bottle (8 ounces) medium hot chunky salsa
1 tablespoon light corn oil spread (56% to 60% fat)
1 medium red onion, thinly sliced
1 medium green pepper, thinly sliced
1 medium red pepper, thinly sliced
2 tablespoons chopped fresh cilantro leaves
8 (6 inch) low fat flour tortillas, warmed as label directs
1 container (8 ounces) fat free sour cream
8 ounces fat free sharp Cheedar cheese, shredded
chile peppers, lime wedges, and cilantro springs for garnish
Preheat broiler. Place steak on rack in boiler pan; spread one forth cup salsa on top. Place pan in boiler at closest position to source of heat; broil steak 8 minutes. Turn steak over and spread one forth cup salsa on top; broil 8 mintutes longer for medium rare or until desired doneness.
Meanwhile, in nonstick 12 inch skillet, melt corn oil spread over medium high heat. Add red onion, green pepper, and red pepper; cook until vegetables are tender crisp. Stir in chopped cilantro. Spoon mixture into serving bowl.
To serve, place steak on cutting borad; holding knife almost parallel to cutting surface, slice steak crosswise into this slices. Serve sliced steak with pepper mixture, tortillas, sour cream, shredded cheese, and remaining salsa. Garnish with chile peppers, lime wedges, and cilantro.