Preheat a charcoal grill or an oven broiler until very hot.

If using wooden skewers, soak them in water to prevent burning.

Cut the lean beef into 1-inch cubes (approximately 24 cubes).

Peel and cut the red onions into 24 1-inch cubes.

Cut away and discard the cores and seeds of the green peppers, then cut the peppers into 24 1-inch cubes.

Cut away and discard the tomato cores.

In a nonreactive bowl, combine lime juice, ground coriander, finely chopped garlic, hot pepper flakes, ground cumin, dry red wine, olive oil, Dijon mustard, salt, and freshly ground pepper.

Mix the marinade well.

Marinate the beef, red onions, green peppers, and cherry tomatoes in the mixture for 15 minutes.

Drain the meat and vegetables, reserving the marinade for basting.

Place equal portions of meat, red onions, tomatoes, and peppers on each skewer.

If broiling, arrange the brochettes on a rack 4 inches from the heat source, leaving the door slightly ajar.

Cook for about 4 minutes for rare, basting and turning often.

If grilling, cook for about 4 minutes for rare, basting and turning often.

Meanwhile, in a saucepan, reduce the marinade by half.

Serve brochettes sprinkled with coarsely chopped fresh coriander and the hot marinade.