Fajitas with Roquefort

Ingredients

• 3 tablespoons cooking oil 
• 48 inch corn tortillas 
• 2  bell peppers green cut into thin strips
• 0.3 teaspoon fresh-ground pepper black
• 2  onions cut into thin slices
• 1 cup roquefort blue crumbled
• 1 teaspoon salt 
• 1.3 pounds skirt steak cut into 2 pieces

Equipment

• frying pan
• oven
• grill
• aluminum foil
• broiler

Directions

1. Heat the oven to 35
2. Stack the tortillas and wrap them in aluminum foil. Warm in the oven for about 15 minutes.
3. In a large frying pan, heat 2 tablespoons of the oil over moderately high heat.
4. Add the onions, peppers, and 1/2 teaspoon of the salt and cook, stirring occasionally, until browned, about 10 minutes. Set aside.
5. Light the grill or heat the broiler. Coat the steaks with the remaining 1 tablespoon oil.
6. 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.
7. Let rest in a warm spot for 5 minutes.
8. Cut the steaks diagonally across the grain into thin slices.
9. Roll the steak slices, onions and peppers, and Roquefort in the warm tortillas.
10. Variation: For a new-style Philly cheese steak, use the same filling, but put it in crusty rolls.
11. 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.