Red Curry-Marinated Skirt Steak Fajitas

By Jaxson

Ingredients

• 2 Tbsp. red curry paste VA C. plus 2 Tbsp. canola oil
• 5 Tbsp. fresh lime juice (from about 3 limes)
• 2 lbs. beef skirt steak, cut crosswise in thirds
• 1 \4 c. clover honey Kosher salt and pepper
• 2 Vidalia or other sweet onions (1 lb. each), cut into Vi-in.-thick slices
• 1 Tbsp. steak rub seasoning
• 2 Tbsp. barbecue sauce 16 (6-in.) flour tortillas
• Pickled Roasted Peppers {at right)
• Avocado Crema (page 159) Fresh cilantro leaves, for garnish

Preparation

Step 1

In food processor, puree 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 ith plastic wrap and refrigerate at least 4 hours and up to 12 hours.
2. In small bowl, whisk honey and remaining
3 tablespoons lime juice.
3. 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 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper.
Grill steak 10 minutes for medium-rare (140°F) or until slightly charred on both sides, turning over once; transfer to cutting board and let rest 10 minutes.
4. Reduce grill or range heat to medium.
5. 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.
6. Wrap tortillas in foil. Grill packet 5 minutes or until tortillas are warm.
7. 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