Red Curry-Marinated Skirt Steak Fajitas

By jadedrosie

Red curry gives these steak fajitas a strong and spicy flavor without overpowering the meat.

Ingredients

• 2 tablespoon(s) red curry paste
• .25 cup(s) canola oil
• 2 tablespoon(s) canola oil
• 5 tablespoon(s) (from about 3 limes) fresh lime juice
• 2 pound(s) beef skirt steak, cut crosswise in thirds
• .25 cup(s) clover honey
• Kosher salt
• Pepper
• 2 (1 pound each) Vidalia or other sweet onions, cut into 1/4-inch-thick slices
• 1 tablespoon(s) steak rub seasoning
• 2 tablespoon(s) barbecue sauce
• 16 (6-inch) flour tortillas
• Pickled Roasted Peppers
• Avocado Crema
• Fresh cilantro leaves, for garnish

Details

Servings 1
Preparation time 40mins
Cooking time 50mins
Adapted from goodhousekeeping.com

Preparation

Step 1

In food processor, purée curry paste, 1/4 cup oil, and 2 tablespoons lime juice until smooth. In large baking dish, rub mixture all over steak to coat. Cover with plastic wrap and refrigerate at least 4 hours and up to 12 hours.

In small bowl, whisk honey and remaining 3 tablespoons lime juice.

Prepare outdoor grill for direct grilling on high or heat cast-iron grill pan on range on high. Remove steak from marinade and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Grill steak 10 minutes for medium-rare (140 degrees F) or until slightly charred on both sides, turning over once; transfer to cutting board and let rest 10 minutes.

Reduce grill or range heat to medium.

Brush onion slices with remaining 2 tablespoons oil to coat and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Sprinkle steak rub on one side of onion slices and place, rub side down, on hot grill grate; grill 2 minutes or until light golden brown. Turn slices over; brush with barbecue sauce. Grill 4 minutes or until just cooked through. Transfer to medium bowl and separate into rings.

Wrap tortillas in foil. Grill packet 5 minutes or until tortillas are warm.

Thinly slice steak across grain. Place slices on large serving platter; immediately drizzle with honey-lime dressing. Lay warm tortillas on flat surface and arrange a few slices of beef down center of each. Top with onion slices, Pickled Roasted Peppers, dollop of Avocado Crema, and some cilantro. Roll and eat.