Sliced Sirloin Fajita Salad

Dressing:
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.

Salad:
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 cream .