Sliced Sirloin Fajita Salad
1 tbsp. Dijon mustard
1/4 cup fresh lime juice
1 tsp. chili powder
3/4 tsp. salt
1/2 tsp. ground cumin
1/4-tsp. ground red pepper
3/4 cup extra virgin olive oil
Whisk mustard, juice, chili, salt, cumin and pepper in bowl. Whisk in oil,
until thick. Cover and refrigerate until ready to use.
Prepare outdoor grill to hot.
1 1/2 pounds boneless sirloin steak, about 3/4 inch thick
1 large head Romaine lettuce, torn into 1" pieces
1 large Vidalia onion, cut into thin wedges and separated
1 large avocado, halved, pitted, peeled and each half cut in 3 wedges
1/2 of 12-ounce jar roasted red peppers, drained and sliced
16 nonfat flour tortillas (8 inch)
1/2 cup bottled salsa
1/2 cup reduced-fat sour cream
Brush both sides of steak with 2 tablespoons dressing. Grill steaks 4 minutes.
Turn over; cook 3 to 4 minutes, until 135 degrees for
medium-rare. Remove to platter; let stand 10 minutes.
Thinly slice against grain.
Mix lettuce, onion, avocado, peppers and steak with dressing.
Top each tortilla with 1/2 cup salad, then salsa and sour