Photo: Red Curry Marinated Skirt Steak Fajitas Recipe
Ingredients
- 1/4 cup red curry paste
- 1/2 cup canola oil
- 1/4 cup plus 2 tablespoons fresh lime juice
- 2 pounds skirt steak, cut in half or thirds crosswise
- 1/4 cup clover honey
- Kosher salt and freshly ground black pepper
- Sixteen 6-inch flour tortillas, wrapped in foil and warmed on the grill for 5 minutes
- Pickled Roasted Peppers, recipe follows
- Barbecued Onions, recipe follows
- Avocado Crema, recipe follows
Directions
Whisk the curry paste, canola oil and 1/4 cup lime juice in a mixing bowl. Place the steaks in a large baking dish and coat both sides in half the curry mixture. Cover the steaks and refrigerate for at least 4 hours and up to 8 hours.
Whisk the honey and remaining 2 tablespoons lime juice in a bowl; set aside half the mixture for dressing the cooked steaks.
Heat a grill to high, or heat a cast-iron pan or griddle over high heat. Remove the steaks from the curry mixture and sprinkle with salt and pepper on both sides. Grill the steaks until golden brown and slightly charred on both sides, brushing with the honey-lime mixture a few times. Cook the steaks to medium-rare, about 12 minutes. Remove the steaks from the grill and let sit for 10 minutes before slicing across the grain into thin slices.
Place the meat on a platter and immediately drizzle with the reserved honey-lime mixture. Lay the tortillas on a flat surface and place the steak slices in the center. Top with the Pickled Roasted Peppers, Barbecued Onions and a dollop of Avocado Cream. Roll and eat.
Pickled Roasted Peppers:
- 1 cup white wine or rice vinegar
- 1/2 cup apple cider vinegar
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 1 clove garlic, thinly sliced
- 2 roasted red bell peppers, peeled, seeded and thinly sliced
- 2 roasted yellow bell peppers, peeled, seeded and thinly sliced
- 1 tablespoon finely chopped fresh oregano
For the peppers: Combine the white wine vinegar, apple cider vinegar, sugar, salt and garlic in a small saucepan over high heat. Boil until the sugar dissolves. Remove the saucepan from the heat and cool to room temperature.
Put the red and yellow bell peppers and oregano in a medium bowl and add the vinegar mixture. Stir to combine. Cover the peppers and refrigerate for at least 4 hours and up to 2 days before serving. Yield: about 3 cups.
Barbecued Onions:
- 2 Vidalia onion, cut into 1/4-inch thick slices
- Canola oil
- Kosher salt and freshly ground black pepper
- BBQ rub, such as Bobby Flay BBQ Rub
- BBQ sauce, such as Bobby Flay BBQ Sauce
Heat a grill to medium heat. Brush the onions with canola oil and sprinkle with salt and pepper. Season one side of the onions with BBQ rub and place on the grill, rub-side down. Grill the onions until lightly golden brown, 10 to 15 minutes. Flip the onions over and brush with BBQ sauce. Grill the onions until just cooked through, about 10 minutes. Separate into rings.
Avocado Crema:
- 2 ripe Hass avocados, peeled, pitted and chopped
- 2 tablespoons rice vinegar
- Juice of 1 lime
- 1/4 cup fresh cilantro leaves
- Kosher salt and freshly ground black pepper
For the crema: Blend 1/4 cup water, the avocados, rice vinegar and lime juice in a blender until smooth. Add the cilantro, salt and pepper and blend for a few seconds until incorporated. Yield: about 1 1/2 cups.
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By jovanna_2562938
Long Island, NY
on July 24, 2012
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Surprisingly good and OH SO easy. The skirt steak was buttery tender like never before. I first got hooked on Thai red curry from another of Bobby's recipes, Thai Red Curry Mussels, a staple recipe in my kitchen now. This one will be a staple now too.
By Tassa
Chicago, IL
on July 22, 2012
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This was an incredible dish. The avocado crema was delightfully cool against the slight heat of the fajita. Skirt steak was perfect. Just do it... with a little basic pico de gallo and some sour cream-yumyumyum!
By richardjagirard...
Suffolk, VA
on July 19, 2012
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One of the best I have made and tasted, and everyone loved them. The meat came out tender with a lot of flavor. I was expecting some heat from the red curry but had nothing but a sweet rich savory flavor to the dish. Excellent, what else could one expect from a great Iron Chef.
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