Red Curry Marinated Skirt Steak Fajitas Recipes

Steps:

• Heat a plancha, large cast-iron skillet or cast-iron griddle pan over high heat.
• Toss together the steak, cumin, paprika, 3 tablespoons salt and 2 teaspoons pepper in a large bowl. Add the oil, red bell pepper, yellow bell pepper and onion and toss to coat.
• Cook the mixture, tossing occasionally, until the steak is done to medium and the vegetables are soft and tender, 9 to 13 minutes.
• Stir 1/4 cup of the cilantro into the mixture. Serve the mixture in the warm tortillas with queso fresco, pico de gallo, avocado and sour cream. Garnish with the remaining 1/4 cup cilantro.

Steps:

• Combine the curry paste, canola oil, and the 1/4 cup lime juice in a food processor, and process until smooth. Place the steak in a large baking dish and add half of this marinade. Turn the meat to coat it; then cover the dish and refrigerate for at least 4 and up to 12 hours.
• Whisk the honey and the remaining 3 tablespoons lime juice together in a bowl. Set aside.
• Heat a grill to high, or a cast-iron pan or griddle over high heat. Remove the steak from the marinade and season with salt and pepper on both sides. Grill the steak until slightly charred on both sides and cooked to medium-rare, about 10 minutes total. Remove from the grill and let rest for 10 minutes.
• Meanwhile, lower the heat under your grill to medium.
• Brush the onion slices with canola oil and season with salt and pepper. Season one side of the onion slices with steak rub and grill them, rub side down, until light golden brown, 2 minutes. Flip them over, brush with barbecue sauce, and grill until just cooked through, about 4 minutes more. Separate into rings.
• Wrap the tortillas in foil and warm them on the grill for 5 minutes.
• Thinly slice the steak across the grain. Place the slices on a platter, and immediately drizzle with the honey-lime dressing. Lay the warm tortillas on a flat surface and arrange a few slices of the beef down the center of each. Top with onion slices, pickled peppers, a dollop of avocado crema, and some cilantro. Then roll up and eat.
• Combine the vinegars, garlic, sugar, and salt in a small saucepan over high heat. Boil until the sugar has dissolved. Remove from the heat and let cool to room temperature.
• Put the peppers and oregano in a medium bowl, add the vinegar mixture, and stir to combine. Cover and refrigerate for at least 4 hours and up to 2 days.
• Combine the avocados, lime juice, vinegar, honey, and 1/4 cup water in a blender, and puree until smooth. Add the cilantro, season with salt and pepper, and blend for a few seconds just to incorporate.

Steps:

• For the rub:
• Combine all ingredients in a small bowl and store, tightly covered in a dark, dry, place.
• For the BBQ sauce:
• Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients and simmer for an additional 10 minutes until thickened, stirring occasionally.
• Transfer the mixture to a food processor and puree until smooth, season with salt and pepper to taste. Pour into a bowl, and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
• For the onions:
• Heat grill to medium. Brush the onion slices with oil and season with salt and pepper. Season one side of the slices with bbq rub.
• Grill the onions rub-side down until lightly golden brown. Flip over, brush with bbq sauce and grill until just cooked through. Separate the slices into rings and serve.
• For the peppers:
• Combine vinegars, garlic, sugar and salt in a small saucepan over high heat and bring to a boil. Boil until the sugar is dissolved. Remove from the heat and let cool to room temperature.
• Put the pepper and oregano in a medium bowl, add the vinegar mixture and stir to combine. Cover and refrigerate for at least 4 hours and up to 2 days.
• For the crema:
• Combine the avocados, water, lime juice, rice vinegar and honey and in a blender and blend until smooth. Add the cilantro, salt and pepper and blend a few seconds just to incorporate.
• For the fajitas:
• Combine the curry paste, canola oil, and a 1/4 cup of the lime juice in a food processor and process until smooth.
• Place the steak in a large baking dish and add half the marinade. Turn to coat the steak in the marinade, cover and refrigerate the steak for at least 4 hours and up to 8 hours.
• Whisk together the honey and the remaining 2 tablespoons of lime juice in a bowl.
• Heat grill to high or cast iron pan or griddle over high heat. Remove the steak from the marinade and season with salt and pepper on both sides. Grill the steak until golden brown and slightly charred on both sides, brushing with the honey-lime glaze a few times and cooked to medium-rare, about 12 minutes total. Remove from the grill and let sit 10 minutes before slicing across the grain into thin slices. Place the meat on a platter and immediately drizzle with the honey-lime dressing.
• Lay warm tortillas on a flat surface, put a few slices of the beef down the center, top with onion slices, pickled peppers and a dollop of avocado crema...roll and eat.