BEEF: Steak fajitas imakes for a healthy and hearty lunch. Serve it with a fresh garden salad, it's great as a summer dinner.

STEAK FAJITAS:

4 whole wheat tortillas                                    

1 avocado, peeled, stoned and sliced  

2 tomatoes, chopped                                                   

¼ cup chopped coriander

½ cup sour cream                                                       

2 tbsp. cooking oil

filling:

   12 oz. beef sirloin                                        

   1 cup green peppers strips

   1 large red onions, thinly sliced                   

   1 tbsp. Worcestershire sauce

   1 tsp. cooking oil                                         

   1 tbsp. lime juice

   1 clove garlic, slivered                                 

   ½ tsp. cumin

   ½ tsp paprika                                                           

   dash hot sauce

salt and pepper

Cut beef across the grain into slices then into strips about 1 ½-inch long and ¼-inch thick. Combine rest of filling ingredients and pour over beef in a large bowl. Marinade beef for 20 minutes at room temperature, or up to 12 hours in refrigerator.

Drain meat and reserve marinade. In a large non-stick skillet over high heat, heat 2 tbsp. oil until hot and cook beef mixture for 3-4 minutes. Add reserved marinade and cook 1 minute to glaze meat. Add salt and pepper to taste.

In the meantime, re-heat tortillas in 320 degrees oven until warm. Divide meat mixture between the tortillas. Add in tomatoes, avocado, chopped coriander and sour cream. Fold bottom of tortilla over filling to serve.