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