Instructions: 1. Preheat broiler if manufacturer directs. Place steak on rack in broiling pan; spread steak with 1/4 cup salsa. Place pan in broiler at closest position to source of heat; broil steak 8 minutes. Turn steak over and spread with 1/4 cup salsa; broil 8 minutes longer for medium-rare or until cooked as desired.

2. Meanwhile, in nonstick 12-inch skillet over medium-high heat, melt corn-oil spread. Cook red onion, green pepper, and red pepper until vegetables are tender-crisp. Stir in chopped cilantro. Spoon mixture into serving bowl.

3. To serve, place steak on cutting board; with knife held almost parallel to cutting surface, thinly slice steak. Serve sliced steak with pepper mixture, flour tortillas, sour cream, shredded cheese, and remaining salsa.

Garnish with chile peppers, lime wedges, and cilantro.

Notes: Salsa-seasoned steak is made more flavorful with sweet peppers and onions, shredded cheese, and ready-to-heat flour tortillas. Serve with Coleslaw made with Honey-Lime Vinaigrette. Work Time: 10 minutes; Total Time: 30 minutes.

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