Red Curry-Marinated Skirt Steak Fajitas

By Bobby FlayPublished: May 26, 2012

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Yields:

Prep Time:

40 mins

Total Time:

50 mins

Cal/Serv:

510

Red curry gives these steak fajitas a strong and spicy flavor without overpowering the meat.

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Ingredients

2 Tbsp. red curry paste
1/4 cup canola oil
2 Tbsp. canola oil
5 Tbsp. fresh lime juice
2 lb. beef skirt steak
1/4 cup clover honey
Kosher salt
pepper
2 Vidalia or other sweet onions
1 Tbsp. steak rub seasoning
2 Tbsp. barbecue sauce
16 flour tortillas
Pickled Roasted Peppers
Avocado Crema
fresh cilantro leaves

Directions

1. Step 1In food processor, purée curry paste, 1/4 cup oil, and 2 tablespoons lime juice until smooth. In large baking dish, rub mixture all over steak to coat. Cover with plastic wrap and refrigerate at least 4 hours and up to 12 hours.
2. Step 2In small bowl, whisk honey and remaining 3 tablespoons lime juice.
3. Step 3Prepare outdoor grill for direct grilling on high or heat cast-iron grill pan on range on high. Remove steak from marinade and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Grill steak 10 minutes for medium-rare (140 degrees F) or until slightly charred on both sides, turning over once; transfer to cutting board and let rest 10 minutes.
4. Step 4Reduce grill or range heat to medium.
5. Step 5Brush onion slices with remaining 2 tablespoons oil to coat and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Sprinkle steak rub on one side of onion slices and place, rub side down, on hot grill grate; grill 2 minutes or until light golden brown. Turn slices over; brush with barbecue sauce. Grill 4 minutes or until just cooked through. Transfer to medium bowl and separate into rings.
6. Step 6Wrap tortillas in foil. Grill packet 5 minutes or until tortillas are warm.
7. Step 7Thinly slice steak across grain. Place slices on large serving platter; immediately drizzle with honey-lime dressing. Lay warm tortillas on flat surface and arrange a few slices of beef down center of each. Top with onion slices, Pickled Roasted Peppers, dollop of Avocado Crema, and some cilantro. Roll and eat.