Red Curry Marinated Skirt Steak Fajitas
Serves: 3
Hal Herzog
1 January 1970
Based on User reviews:
52
Spice
55
Sweetness
47
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Ancho Chile (powder)1 cup
Sweet Paprika1 tbsp
Oregano (dried)1 tbsp
Ground Coriander1 tbsp
Dry Mustard2 tsps
Ground Cumin1 cup
Canola Oil1 medium
Onion (spanish, coarsely chopped)1 clove
Garlic (thinly sliced)1 tbsp
Paprika1 cup
Ketchup1 cup
Water1 tbsp
Red Wine Vinegar1 tbsp
Worcestershire Sauce2 tbsps
Dark Brown Sugar1 tsp
Honey1 tbsp
Molasse1
Salt1 cup
White Wine Vinegar1 cup
Apple Cider Vinegar2 tbsps
Sugar2 tbsps
Rice Vinegar1 cup
Red Curry Paste1 cup
Lime Juice (fresh)1 cup
Clover HoneyDirections:
1
For the rub: Combine all ingredients in a small bowl and store, tightly covered in a dark, dry, place
2
For the BBQ sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan
3
Add the onions and cook until soft, 3 to 4 minutes
4
Add the garlic and cook for 1 minute
5
Add the ketchup and water, bring to a boil and simmer for 5 minutes
6
Add the remaining ingredients and simmer for an additional 10 minutes until thickened, stirring occasionally
7
Transfer the mixture to a food processor and puree until smooth, season with salt and pepper to taste
8
Pour into a bowl, and allow to cool at room temperature
9
Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container
10
For the onions: Heat grill to medium
11
Brush the onion slices with oil and season with salt and pepper
12
Season one side of the slices with bbq rub
13
Grill the onions rub-side down until lightly golden brown
14
Flip over, brush with bbq sauce and grill until just cooked through
15
Separate the slices into rings and serve
16
For the peppers: Combine vinegars, garlic, sugar and salt in a small saucepan over high heat and bring to a boil
17
Boil until the sugar is dissolved
18
Remove from the heat and let cool to room temperature
19
Put the pepper and oregano in a medium bowl, add the vinegar mixture and stir to combine
20
Cover and refrigerate for at least 4 hours and up to 2 days
21
For the crema: Combine the avocados, water, lime juice, rice vinegar and honey and in a blender and blend until smooth
22
Add the cilantro, salt and pepper and blend a few seconds just to incorporate
23
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
24
Place the steak in a large baking dish and add half the marinade
25
Turn to coat the steak in the marinade, cover and refrigerate the steak for at least 4 hours and up to 8 hours
26
Whisk together the honey and the remaining 2 tablespoons of lime juice in a bowl
27
Heat grill to high or cast iron pan or griddle over high heat
28
Remove the steak from the marinade and season with salt and pepper on both sides
29
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
30
Remove from the grill and let sit 10 minutes before slicing across the grain into thin slices
31
Place the meat on a platter and immediately drizzle with the honey-lime dressing
32
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
33
Roll and eat