Fajitas get a jolt of flavor when crumbled Roquefort replaces shredded cheddar or jack. You can roll the steak, onions, peppers, and cheese in the tortillas before serving, or put all the ingredients on the table and let people prepare their own.
8 6- inch flour or corn tortillas
3 tablespoons cooking oil
2 onions, cut into thin slices
2 green bell peppers, cut into thin strips
1 teaspoon salt
1 1/4 pounds skirt steak, cut into 2 pieces
1/4 teaspoon fresh-ground black pepper
1/4 pound Roquefort or other blue cheese, crumbled (about 1 cup)
How to Make It
Heat the oven to 350°. Stack the tortillas and wrap them in aluminum foil. Warm in the oven for about 15 minutes.
In 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.
Light 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.
Roll the steak slices, onions and peppers, and Roquefort in the warm tortillas.
Variation: For a new-style Philly cheese steak, use the same filling, but put it in crusty rolls.
Wine 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.
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