Red Curry Marinated Skirt Steak Fajitas Recipe

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Ingredients:

Serving

bbq rub
3/4 cup ancho chile powder
1/4 cup sweet paprika
1 tbsp dried oregano
1 tbsp ground coriander
1 tbsp dry mustard
2 tsp ground cumin
1 tbsp ground black pepper
1 tbsp kosher salt
bbq sauce
6 tbsp canola oil
1 medium spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
2 tbsp ancho chile powder
1 tbsp paprika
1 cup ketchup
1/3 cup water
1 heaping tbsp dijon mustard
1 tbsp red wine vinegar
1 tbsp worcestershire sauce
1 canned chipotle chile in adobo, chopped
2 tbsp dark brown sugar
1 tbsp honey
1 tbsp molasses
salt and freshly ground pepper
barbecued onions
bbq rub , recipe above
bbq sauce , recipe above
2 vidalia onions , cut into 1/4-inch thick slices
canola oil
kosher salt and freshly ground pepper
pickled roasted peppers
1 cup white wine vinegar
1/2 cup apple cider vinegar
1 clove garlic, thinly sliced
2 tbsp sugar
1 tbsp kosher salt
2 roasted red bell peppers, peeled, seeded and thinly sliced
2 roasted yellow bell peppers, peeled, seeded and thinly sliced
1 tbsp finely chopped fresh oregano leaves
avocado crema
2 ripe hass avocados, peeled, pitted and chopped
1/4 cup water
1 lime, juiced
2 tbsp rice vinegar
1 tsp honey
1/4 cup chopped fresh cilantro leaves
kosher salt and freshly ground black pepper
1/4 cup red curry paste
1/2 cup canola oil
1/4 cup plus 2 tbsp fresh lime juice
1 1/2 lb skirt steak, cut in half or thirds crosswise
salt and freshly ground black pepper
1/4 cup clover honey
1/4 cup fresh lime juice
12 (6-inch) flour tortillas , wrapped in foil and warmed on the grill for 5 minutes
bbq onions
pickled roasted peppers
avocado crema

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1755.53 Kcal (7350 kJ)
Calories from fat	966.42 Kcal
		% Daily Value*
Total Fat	107.38g	165%
Cholesterol	111.79mg	37%
Sodium	2038.47mg	85%
Potassium	1167.5mg	25%
Total Carbs	165.99g	55%
Sugars	42.12g	168%
Dietary Fiber	19.56g	78%
Protein	52.08g	104%
Vitamin C	155.3mg	259%
Vitamin A	13.6mg	455%
Iron	43.2mg	240%
Calcium	191.6mg	19%

Amount Per 100 g
Calories	217.73 Kcal (912 kJ)
Calories from fat	119.86 Kcal
		% Daily Value*
Total Fat	13.32g	165%
Cholesterol	13.87mg	37%
Sodium	252.83mg	85%
Potassium	144.8mg	25%
Total Carbs	20.59g	55%
Sugars	5.22g	168%
Dietary Fiber	2.43g	78%
Protein	6.46g	104%
Vitamin C	19.3mg	259%
Vitamin A	1.7mg	455%
Iron	5.4mg	240%
Calcium	23.8mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.