Fajitas with Roquefort
Fajitas with Roquefort might be A mixture of cooking oil, fresh-ground pepper, bell peppers, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
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.