Ingredients
8 6-inch flour or corn tortillas
3 tbsp. Cooking oil
2 onions
2 green bell peppers
1 tsp. salt
1 1/4 lb. skirt steak
1/4 tsp. fresh-ground black pepper
1/4 lb. Roquefort or other blue cheese
Preparation
Step 1Heat the oven to 350°F. Stack the tortillas and wrap them in aluminum foil. Warm in the oven for about 15 minutes.Step 2In a large frying pan, heat 2 tablespoons of the oil over moderately high heat. Add the onions, peppers, and 1/2 teaspoon of the salt and cook, stirring occasionally, until browned, about 10 minutes. Set aside.Step 3Light the grill or heat the broiler. Coat the steaks with the remaining 1 tablespoon oil. Sprinkle with the remaining 1/2 teaspoon salt and the black pepper. Grill or broil the steaks for 3 minutes. Turn the meat and cook to your taste, 2 to 3 minutes longer for medium rare. Let rest in a warm spot for 5 minutes. Cut the steaks diagonally across the grain into thin slices.Step 4Roll the steak slices, onions and peppers, and Roquefort in the warm tortillas.Step 5Variation: For a new-style Philly cheese steak, use the same filling, but put it in crusty rolls.Step 6Wine Recommendation: Fajitas and merlot go together like chips and salsa. The wine’s plum, chocolate and herb flavors are a natural with steak and peppers, while its soft, velvety texture plays counterpoint to the fajitas’ rough-hewn construction.
