French Fajitas


Yield: 12 Servings



  • Soy Sauce—2 cups
  • Pineapple juice—1/3 cup
  • Grey Poupon Dijon Mustard, divided—1-3/4 cups
  • Skirt steak, trimmed—6 lbs
  • Sliced onion—1-1/4 lbs
  • Sliced green and red peppers—1-3/4 lbs
  • Olive oil—1/4 cup
  • Minced garlic—4 tsp.
  • Dry white wine—1-1/2 cups
  • Black pepper—1 tsp.
  • Cayenne pepper—pinch
  • Ground cumin—1/2 tsp.
  • Flour tortillas, warm—24 each
  • Chopped cilantro—as needed


Combine the soy sauce, pineapple juice and 1 cup of Dijon mustard. Add the amount of skirt steak needed for upcoming service period and marinate for 30-60 minutes, depending upon taste.

Sear the onion and peppers in hot oil. Lower the heat, add the garlic, and sauté for 2-3 minutes. Deglaze with white wine, and add the black pepper, cayenne pepper, cumin, and remaining Dijon mustard; mix well and hold for service.

For each order for French Fajitas, grill 8 oz. Of skirt steak over high heat until medium rare. Remove from grill and slice into 1/4 in. strips.

Serve approximately 6 oz. Of steak per portion on hot sizzle platter atop 5 oz. Of reserved pepper and onion mixture, along with 2 tortillas. Garnish with chopped cilantro.

Food cost per servings: $2.20


Dijon Steak, Cheese & Baked Potato Soup

soup Yield: 2 gallons


  • Top round of beef, 1/2 in. dice—3 lbs
  • White pepper—1/8 tsp.
  • Clarified butter, divided—2 cups
  • Sliced onion, 1/8 in.—1-1/2 lbs.
  • Minced garlic—2 Tbsp.
  • Ground cumin—1 Tbsp.
  • Flour—6 oz
  • Canned, drained, chopped tomato—3 cups
  • Beef stock—6 quarts
  • Grey Poupon Dijon Mustard—1 cup
  • Baked potato, 1/2 in. dice—5-1/4 lbs.
  • Shredded hot pepper Monterey Jack cheese—1-1/2 lbs.
  • Chopped cilantro—as needed


Season the beef with white pepper and sear in 1/3 cup of smoking hot clarified butter; remove and reserve.

In the same pot over medium heat, sauté the onion, garlic and cumin in 3 Tbsp. Of clarified butter until the onion is soft. Add the flour, incorporate, then add the tomato, and sauté for 5 minutes. Add the beef stock and reserved beef and bring to a boil; cover and simmer for 1-1.2 hours, until the beef is fork tender.

Finish the soup with the Dijon mustard, baked potato and shredded cheese. Mix well and simmer uncovered, for 10 minutes, stirring occasionally. Keep hot in a water bath for service. Serve 8 oz. per portion, garnished with chopped cilantro.

Food cost per 8-oz. serving: $.65


Provided by Grey Poupon

This page originally published as a FoodDay article in 1997.

Copyright © 2007, Forkmedia LLC. All rights reserved.

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This page modified January 2007

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