Red Curry Marinated Skirt Steak Fajitas

Name: Red Curry Marinated Skirt Steak Fajitas
Prep time: 10 h 20 min
Cook time: 10 h 20 min
Total time: 10 h 20 min
Yield: 8
Cuisine: Mexican
Ingredients: 118 milliliters apple cider vinegar; 8 servings BBQ sauce, such as Bobby Flay BBQ Sauce; 118 milliliters canola oil; 8 servings Canola oil; 8 servings Sixteen 6-inch flour tortillas, wrapped in foil and warmed on the grill for 5 minutes; 59 milliliters fresh cilantro leaves; 1 clove garlic, thinly sliced; 2 ripe Hass avocados, peeled, pitted and chopped; 59 milliliters r honey; 1 Juice of lime; 1 Tbsp kosher salt; 8 servings Kosher salt and freshly ground black pepper; 59 milliliters fresh lime juice; 1 Tbsp finely chopped fresh oregano; 59 milliliters red curry paste; 237 milliliters white wine or rice vinegar; 2 Tbsps rice vinegar; 2 roasted red bell peppers, peeled, seeded and thinly sliced; 2 roasted yellow bell peppers, peeled, seeded and thinly sliced; 8 servings BBQ rub, such as Bobby Flay BBQ Rub; 907 grams skirt steak, cut in half or thirds crosswise; 2 Tbsps sugar; 2 Vidalia onion, cut into 1/4-inch thick slices

You can never have too many main course recipes, so give Red Curry Marinated Skirt Steak Fajitas This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes about 10 hours and 20 minutes.

Instructions

Whisk the curry paste, canola oil and 1/4 cup lime juice in a mixing bowl.

Ingredients you will need

Curry Paste

Canola Oil

Lime Juice

Equipment you will use

Mixing Bowl

Whisk

Place the steaks in a large baking dish and coat both sides in half the curry mixture. Cover the steaks and refrigerate for at least 4 hours and up to 8 hours.

Ingredients you will need

Steak

Curry Powder

Equipment you will use

Baking Pan

Whisk the honey and remaining 2 tablespoons lime juice in a bowl; set aside half the mixture for dressing the cooked steaks.

Ingredients you will need

Lime Juice

Steak

Honey

Equipment you will use

Whisk

Bowl

Heat a grill to high, or heat a cast-iron pan or griddle over high heat.

Equipment you will use

Frying Pan

Grill

Remove the steaks from the curry mixture and sprinkle with salt and pepper on both sides. Grill the steaks until golden brown and slightly charred on both sides, brushing with the honey-lime mixture a few times. Cook the steaks to medium-rare, about 12 minutes.

Ingredients you will need

Salt And Pepper

Steak

Curry Powder

Honey

Lime

Equipment you will use

Grill

Remove the steaks from the grill and let sit for 10 minutes before slicing across the grain into thin slices.

Ingredients you will need

Steak

Grains

Equipment you will use

Grill

Place the meat on a platter and immediately drizzle with the reserved honey-lime mixture.

Ingredients you will need

Honey

Lime

Meat

Lay the tortillas on a flat surface and place the steak slices in the center. Top with the Pickled Roasted Peppers, Barbecued Onions and a dollop of Avocado Cream.

Ingredients you will need

Tortilla

Avocado

Peppers

Onion

Cream

Steak

Roll and eat.

Ingredients you will need

Roll

Combine the white wine vinegar, apple cider vinegar, sugar, salt and garlic in a small saucepan over high heat. Boil until the sugar dissolves.

Ingredients you will need

Apple Cider Vinegar

White Wine Vinegar

Garlic

Sugar

Salt

Equipment you will use

Sauce Pan

Remove the saucepan from the heat and cool to room temperature.

Equipment you will use

Sauce Pan

Put the red and yellow bell peppers and oregano in a medium bowl and add the vinegar mixture. Stir to combine. Cover the peppers and refrigerate for at least 4 hours and up to 2 days before serving.

Ingredients you will need

Yellow Pepper

Oregano

Peppers

Vinegar

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

118milliliters

apple cider vinegar 8servings

BBQ sauce, such as Bobby Flay BBQ Sauce 118milliliters

canola oil 8servings

Canola oil 8servings

Sixteen 6-inch flour tortillas, wrapped in foil and warmed on the grill for 5 minutes 59milliliters

fresh cilantro leaves 1clove

garlic, thinly sliced 2

ripe Hass avocados, peeled, pitted and chopped 59milliliters

r honey 1

Juice of lime 1Tbsp

kosher salt 8servings

Kosher salt and freshly ground black pepper 59milliliters

fresh lime juice 1Tbsp

finely chopped fresh oregano 59milliliters

red curry paste 237milliliters

white wine or rice vinegar 2Tbsps

rice vinegar 2

roasted red bell peppers, peeled, seeded and thinly sliced 2

roasted yellow bell peppers, peeled, seeded and thinly sliced 8servings

BBQ rub, such as Bobby Flay BBQ Rub 907grams

skirt steak, cut in half or thirds crosswise 2Tbsps

sugar 2

Vidalia onion, cut into 1/4-inch thick slices

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try La Jota Howell Mountain Merlot. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 99 dollars per bottle.