Red Curry Marinated Skirt Steak Fajitas

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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.

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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!

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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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Never made fajitas before,only had them in Mexican restaurants. Although I usually branch out on my own and use a recipe as a guide only, this time I followed Flay's recipe as closely as I could. I used beef tenderloin rather than flank steak, because that's what I had (it was on sale this week at our local market, and I cooked the steak in a cast iron skillet rather than grilling it. Measurements and amounts were right on. The honey and lime mixture added a great taste that I'd not had before, and the avocado crema was perfect on the fajita. I made a basic pico de gallo, and everything just kind of fell together. Didn't make the roasted peppers or the grilled onion. All in all, five stars. Don't miss this one...