Fajitas with Roquefort

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Ingredients

1. 8 6-inch flour or corn tortillas
2. 3 tablespoons cooking oil
3. 2 onions, cut into thin slices
4. 2 green bell peppers, cut into thin strips
5. 1 teaspoon salt
6. 1 1/4 pounds skirt steak, cut into 2 pieces
7. 1/4 teaspoon fresh-ground black pepper
8. 1/4 pound Roquefort or other blue cheese, crumbled (about 1 cup)

1. Heat the oven to 350°. Stack the tortillas and wrap them in aluminum foil. Warm in the oven for about 15 minutes.
2. 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. 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. Roll the steak slices, onions and peppers, and Roquefort in the warm tortillas.