Thin slices of beef flank steak, sliced onion and green and yellow bell peppers are soaked in a spicy southwestern wine marinade, broiled until browned with the tomato wedges added during the last 2 minutes cooking time. Served in warm flour tortillas with Monterey Jack cheese, sour cream and avocado.

Beef Fajitas with Fresh Tomatoes

1 1/4 pounds tomatoes, sliced
1 1/4 pounds flank steak
1/2 cup white wine
1/3 cup fresh lime juice
1 teaspoon grated lime peel
1 teaspoon garlic clove, crushed
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
3/4 cup sliced onion
3/4 cup sliced green bell pepper
3/4 cup sliced yellow bell pepper
10 flour tortillas
Shredded Monterey Jack cheese for accompaniment
Sour cream for accompaniment
Avocado, sliced for accompaniment

1. Slice tomatoes into wedges; set aside.
2. Cut flank steak into 1/4-inch thick slices.
3. In a shallow pan, combine white wine, lime juice, grated lime peel, crushed garlic cloves, salt, and crushed red pepper flakes. Stir in the beef, sliced onions, sliced green bell pepper, and sliced yellow bell pepper; mix gently and let stand for 20 minutes.
4. Preheat the broiler.
5. Remove the beef and vegetables from the marinade and place on a broiler pan in a single layer. Broil 3 to 4-inches from the heat until browned, about 2 minutes. Using a spatula, turn the beef and vegetables add the reserved tomatoes. Broil until the beef is done, about 2 minutes. Serve in warmed flour tortillas with shredded Monterey Jack cheese, sour cream, and sliced avocado.

Makes 5 servings.