Ingredients
1/3 cup reduced-sodium soy sauce1/3 cup reduced-sodium chicken broth1 tablespoon brown sugar1 teaspoon minced fresh gingerroot1/2 teaspoon onion powder1 garlic clove, minced1 beef top sirloin steak (1 inch thick and 3/4 pound)1/2 cup finely chopped fresh pineapple1/2 cup finely chopped red onion1/2 cup finely chopped green pepper2 cups shredded part-skim mozzarella cheese6 flour tortillas (8 inches)
Preparation
In a small bowl, combine the first 6 ingredients; set aside 3 tablespoons for filling. Pour remaining mixture into a shallow dish. Add the steak and turn to coat. Cover; refrigerate for 2 hours.
Drain steak and discard marinade. Grill steak, covered, over medium heat or broil 4 in. from the heat for 8-11 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Remove steak from the grill and cool slightly; cut into bite-size pieces. In a large bowl, combine the pineapple, red onion, green pepper and beef.
Sprinkle half of the cheese over 3 tortillas. Using a slotted spoon, top with beef mixture. Drizzle with reserved soy mixture. Sprinkle with remaining cheese; top with remaining tortillas.
Grill over medium heat for 1-2 minutes on each side or until cheese is melted. Cut each into 6 wedges; serve immediately.
