Steak Vegetable Wraps
Season beef with salt and pepper and saute on each side for about 5 minutes in a pan with 1 tablespoon of hot oil. Remove from pan, wrap in aluminum foil and let rest a few minutes.
Rinse peppers, cut in half, remove seeds and cut into strips.
Blanch tomatoes for a few seconds, peel, quarter, core and cut into strips.
Peel onion, cut into rings and saute onion in remaining oil until translucent. Peel garlic and finely chop. Add garlic, stir in tomato paste, tomatoes and bell peppers. Add 1/2 cup of water and simmer about 6 minutes. Season with salt, pepper and a few drops of Tabasco.
Warm tortillas for a few minutes in a preheated 120°C (approximately 250°F) oven.
Cut meat into thin strips.
Fill tortillas with meat and vegetables. To serve, roll tortillas and serve with lime wedges.