Name: Fajitas with Roquefort
Yield: 4
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 -

Recipe information

Cooking:

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Ingredients for - Fajitas with Roquefort

1. 8 6-inch flour or corn tortillas -

2. 3 tbsp. Cooking oil -

3. 2 onions -

4. 2 green bell peppers -

5. 1 tsp. salt -

6. 1 1/4 lb. skirt steak -

7. 1/4 tsp. fresh-ground black pepper -

8. 1/4 lb. Roquefort or other blue cheese -

How to cook deliciously - Fajitas with Roquefort

1. Stage

Heat the oven to 350°F. Stack the tortillas and wrap them in aluminum foil. Warm in the oven for about 15 minutes.

2. Stage

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.

3. Stage

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.

4. Stage

Roll the steak slices, onions and peppers, and Roquefort in the warm tortillas.

5. Stage

Variation: For a new-style Philly cheese steak, use the same filling, but put it in crusty rolls.

6. Stage

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.