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. 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.
- 8 6-inch corn or flour tortillas
- 3 tablespoons cooking oil, divided
- 2 onions, cut into thin slices
- 2 green bell peppers, cut into thin strips
- 1 teaspoon salt, divided
- 1 1/4 pounds skirt steak, cut into 2 pieces
- 1/4 teaspoon fresh-ground black pepper
- 1/4 pound Roquefort cheese or other blue cheese, crumbled (about 1 cup)
Heat the oven to 350 degrees F.
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.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
837 calories; 53g total fat; 122mg cholesterol; 1522mg sodium; 50g carbohydrates; 5g fiber; 39g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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