Steak and Harvest Vegetable Fajitas
1 lb. sirloin steak
1 1/2 tsp chili powder
3/4 tsp salt
3/4 tsp pepper
2 tbsp vegetable oil
1 onion, sliced
4 cloves garlic, minced
1 tsp ground cumin
1 pinch hot pepper flakes
1 sweet red pepper, thinly, sliced
1 sweet green pepper, thinly, sliced
1 sweet yellow pepper, thinly, sliced
1 zucchini, halved lengthwise, and, sliced
1 tsp Dijon mustard
2 tbsp chopped fresh coriander, (optional)
6 x 10 inch flour tortilla
2 avocado
1/3 cup lime, juice

Trim any fat from steak; slice steak into thin strips. In bowl, toss steak with chili powder and 1/4 teaspoon (1 mL) each of the salt and pepper. In large nonstick skillet, heat 1 tablespoon (15 mL) of the oil over medium-high heat; cook steak, in batches and stirring, for 2 1/2 minutes or until browned.

Remove to plate. Add remaining oil to skillet; cook onion, half of the garlic, the cumin, hot pepper flakes and 1/4 teaspoon (5 mL) each of the salt and pepper, stirring, for 3 minutes. Add sweet peppers and zucchini; cook, stirring, for 3 minutes or until tender-crisp. Return meat to skillet; add mustard, and coriander (if using) and toss gently.

Meanwhile, wrap tortillas in foil; heat in 350ºF (180ºC) oven for 5 minutes or until warmed through. Peel and pit avocados; mash with lime juice and remaining garlic, salt and pepper. Spread 2 tablespoons (25 mL) avocado mixture over tortillas. Divide beef mixture among tortillas and roll up. Serve with remaining avocado mixture.

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