Mexican Skirt Steak

Here is a flavor-packed change of pace for dinner: Garlic- and chili-rubbed beef is wrapped in warm flour tortillas with crisp lettuce and a spoonful of creamy cilantro-spiked yogurt. If skirt steak (also called top round steak) is difficult to find, flank steak is a good alternative.

PREP: 15 minutes plus standing

GRILL: 10 to 15 minutes

MAKES: 5 main-dish servings

1 lime

½ cup plain low-fat yogurt

cup chopped fresh cilantro leaves

¼ cup light mayonnaise

teaspoon plus teaspoon salt

3 tablespoons chili powder

1 teaspoon ground coriander

1 teaspoon ground cumin

1 beef skirt steak (about 1 ¼ pounds), well-trimmed

1 large garlic clove, cut lengthwise in half

10 (6- to 7-inch) flour tortillas

3 cups shredded romaine lettuce

1. Prepare outdoor grill for direct grilling over medium heat, or lightly spray a ridged grill pan with nonstick cooking spray, then heat on medium until hot.

2. Grate ¼ teaspoon peel and squeeze 1 teaspoon juice from lime. In small bowl, mix lime peel and juice, yogurt, cilantro, mayonnaise, and teaspoon salt until blended. Cover and refrigerate until serving time.

3. In cup, mix chili powder, coriander, cumin, and remaining ¾ teaspoon salt. Rub steak on both sides with cut sides of garlic clove. Then rub with chili powder mixture.

4. Place steak on hot grill rack or pan and grill 5 minutes. Turn steak over and grill 5 to 10 minutes longer, for medium or until desired doneness. Transfer steak to cutting board; let stand 5 minutes to allow juices to set for easier slicing.

5. Meanwhile, wrap tortillas in foil and heat at edge of grill over low heat until heated through.

6. To serve, thinly slice steak crosswise on the diagonal. Placed sliced steak in warm tortillas; top with cilantro-yogurt sauce and lettuce.

EACH SERVING: About 450 calories, 36g protein, 40g carbohydrate, 16g total fat (5g saturated), 52 mg cholesterol, 885 mg sodium