Ingredients

• 1/3 cup reduced sodium soy sauce
• 1/3 cup reduced-sodium chicken broth
• 1 tablespoon brown sugar
• 1 teaspoon minced fresh gingerroot
• 1/2 teaspoon onion powder
• 1 garlic clove, minced
• 1 lb beef top sirloin steak (1 inch thick and 3/4 pound)
• 1/2 cup finely chopped fresh pineapple (optional)
• 1/2 cup finely chopped red onion
• 1/2 cup finely chopped green pepper
• 2 cups shredded part-skim mozzarella cheese
• 6 flour tortillas (8 inches)

Instructions

1. In a small bowl, combine the first six ingredients; set aside 3 tablespoons for filling. Pour remaining mixture into a large resealable plastic bag. Add the steak; seal bag and turn to coat. Refrigerate for 2 hours.

2. Drain steak and discard marinade. Grill steak, covered, over medium heat or broil 4 inches from the heat for 8-11 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

3. 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.

4. Sprinkle half of the cheese over three tortillas. Using a slotted spoon, top with beef mixture. Drizzle with reserved soy mixture. Sprinkle with remaining cheese; top with remaining tortillas.

5. Grill over medium heat for 1-2 minutes on each side or until cheese is melted. Cut each into six wedges; serve immediately.