Southwestern Skillet Steak Pitas

1 1/2 Tbsp low sodium chicken broth
1 1/2 Tbsp lime juice
1/2 tsp chili powder
1 large clove garlic, pressed
3/4 pound sirloin steak
1 1/2 Tbsp olive oil
pepper, to taste
1 cup romaine lettuce, chopped
3 whole wheat pitas, cut in half

CILANTRO SALSA:
1 cups tomatoes, chopped
2-3 Tbsp chopped fresh cilantro
1 1/2 Tbsp scallions, chopped
3/4 tsp lime juice

Combine broth, lime juice, chili powder and garlic in large ziploc bag. Add meat and refridgerate for at least 1 hour or overnight. Prepare Cilantro Salsa: In a bowl, combine all ingredients; cover and let stand for 1 hour before serving. Remove steak from bag and cut into strips. Heat the oil in a skillet over medium heat; cook steak strips for 5 to 7 minutes or until thoroughly cooked; pepper to taste. Add steak strips and lettuce to pitas and top with cilantro salsa and enjoy! (you can add other optional toppings: sour cream, cheese if you want) I serve black beans on the side.

Makes 6 stuffed half-pitas.

Number of Servings: 6

Recipe submitted by SparkPeople user LADYDUNN.