Instructions: Drain plums, reserving syrup; remove pits from plums, and discard. Puree plums and syrup in a blender, stopping once to scrape down sides.

Melt butter in a saucepan over medium-high heat; add chopped onion, and saute until tender. Stir in plum puree, lemonade concentrate, and next 6 ingredients. Bring sauce to a boil; reduce heat, and simmer 15 minutes.

Heat tortillas according to package directions; keep warm.

Place peppers and onion slices in a grill basket coated with vegetable cooking spray. Place basket and steaks on food rack; baste with plum sauce. Grill, without grill lid, over high heat (400 to 500 degrees) 20 minutes or until desired degree of doneness, basting often and turning steaks once.

Cut steaks diagonally across the grain into thin strips. Place steak and vegetables evenly in tortillas, and roll up, jellyroll fashion. Serve with desired toppings.

This recipe yields 8 servings.

Comments: Brand a dinner for eight a blazing success with this fajita recipe. Serve with Spanish rice and refried beans.

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