Red Curry Marinated Skirt Steak Fajitas

  • Level: Intermediate
  • Total: 2 days 2 hr
  • Prep: 1 hr
  • Inactive: 2 days
  • Cook: 1 hr
  • Yield: 4 to 6 servings
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3/4 cup ancho chile powder

1/4 cup sweet paprika

1 tablespoon dried oregano

1 tablespoon ground coriander

1 tablespoon dry mustard

2 teaspoons ground cumin

1 tablespoon ground black pepper

1 tablespoon kosher salt

BBQ Sauce

6 tablespoons canola oil

1 medium Spanish onion, coarsely chopped

3 cloves garlic, coarsely chopped

2 tablespoons ancho chile powder

1 tablespoon paprika

1 cup ketchup

1/3 cup water

1 heaping tablespoon Dijon mustard

1 tablespoon red wine vinegar

1 tablespoon Worcestershire sauce

1 canned chipotle chile in adobo, chopped

2 tablespoons dark brown sugar

1 tablespoon honey

1 tablespoon 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 tablespoons sugar

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 leaves

Avocado Crema

2 ripe Hass avocados, peeled, pitted and chopped

1/4 cup water

1 lime, juiced

2 tablespoons rice vinegar

1 teaspoon 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 tablespoons fresh lime juice

1 1/2 pounds 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


  1. For the rub:
  2. Combine all ingredients in a small bowl and store, tightly covered in a dark, dry, place.
  3. For the BBQ sauce:
  4. 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.
  5. 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.
  6. For the onions:
  7. 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.
  8. 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.
  9. For the peppers:
  10. 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.
  11. 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.
  12. For the crema:
  13. 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.
  14. For the fajitas:
  15. Combine the curry paste, canola oil, and a 1/4 cup of the lime juice in a food processor and process until smooth.
  16. 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.
  17. Whisk together the honey and the remaining 2 tablespoons of lime juice in a bowl.
  18. 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.
  19. 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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