2 teaspoons olive oil, divided
1 teaspoon chili powder
1/4 teaspoon ground cumin
1 (10-oz.) can red enchilada sauce
1 (1 3/4-lb.) beef top sirloin steak (1 inch thick)
3/4 teaspoon salt
8 oz. queso fresco or feta cheese, crumbled
8 (6- to 8-inch) whole wheat, corn or flour tortillas, warmed
1. Heat 1/2 teaspoon of the oil in small skillet over medium-high heat until hot. Stir in chili powder and cumin; cook 1 minute, stirring constantly. Stir in enchilada sauce. Simmer 6 to 8 minutes or until sauce thickens and is reduced to 3/4 cup, stirring occasionally.
2. Meanwhile, brush steak with remaining 1 1/2 teaspoons oil; sprinkle with salt. Heat grillpan or nonstick skillet over medium-high heat until hot. Cook steak 4 to 6 minutes or until medium-rare, turning once.
3. Let steak stand 5 minutes before thinly slicing. Arrange on platter; spoon enchilada sauce over steak. Sprinkle with queso fresco; serve with warmed flour tortillas.
PER SERVING: 625 calories, 20 g total fat (7 g saturated fat), 65.5 g protein, 44 g carbohydrate, 145 00 mg cholesterol, 1455 mg sodium, 3 g fiber