These red curry marinated skirt steak fajitas are full of bold flavors! The steak is marinated in a red curry and lime mixture, then grilled until smoky and tender. Served in warm tortillas with pickled roasted peppers, barbecued onions, and creamy avocado crema, these fajitas are a delicious twist on a classic favorite.
Ingredients Needed:
- 1/4 cup red curry paste
- 1/2 cup canola oil
- 1/4 cup plus 2 tablespoons fresh lime juice
- 2 pounds skirt steak, cut in half or thirds crosswise
- 1/4 cup clover honey
- Kosher salt and freshly ground black pepper
- Sixteen 6-inch flour tortillas, wrapped in foil and warmed on the grill for 5 minutes
- Pickled Roasted Peppers
- Barbecued Onions
- Avocado Crema
Pickled Roasted Peppers:
- 1 cup white wine or rice vinegar
- 1/2 cup apple cider vinegar
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 1 clove garlic, thinly sliced
- 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
Barbecued Onions:
- 2 Vidalia onion, cut into 1/4-inch thick slices
- Canola oil
- Kosher salt and freshly ground black pepper
- BBQ rub, such as Bobby Flay BBQ Rub
- BBQ sauce, such as Bobby Flay BBQ Sauce
Avocado Crema:
- 2 ripe Hass avocados, peeled, pitted and chopped
- 2 tablespoons rice vinegar
- Juice of 1 lime
- 1/4 cup fresh cilantro leaves
- Kosher salt and freshly ground black pepper
How To Make Red Curry Marinated Skirt Steak Fajitas?
- Marinate the Steak: In a bowl, whisk red curry paste, canola oil, and lime juice. Place the steak in a baking dish and coat both sides with the marinade. Cover and refrigerate for 4 to 8 hours.
- Make the Honey-Lime Glaze: Whisk honey and lime juice in a bowl. Set aside half to drizzle over the cooked steak.
- Grill the Steak: Preheat a grill to high heat. Remove the steak from the marinade, season with salt and pepper, and grill for about 12 minutes, turning occasionally and brushing with the honey-lime glaze. Cook until medium-rare.
- Rest and Slice: Let the steak rest for 10 minutes before slicing thinly against the grain.
- Make the Pickled Roasted Peppers: In a saucepan, bring white wine vinegar, apple cider vinegar, sugar, salt, and garlic to a boil until the sugar dissolves. Let cool. Place roasted peppers and oregano in a bowl, pour the vinegar mixture over them, and stir. Refrigerate for at least 4 hours before serving.
- Make the Barbecued Onions: Preheat the grill to medium. Brush onion slices with canola oil, season with salt and pepper, and sprinkle BBQ rub on one side. Grill rub-side down for 10-15 minutes, flip, brush with BBQ sauce, and grill another 10 minutes. Separate into rings.
- Make the Avocado Crema: Blend water, avocados, rice vinegar, and lime juice until smooth. Add cilantro, salt, and pepper, and blend again briefly.
- Assemble the Fajitas: Place steak slices in the center of each warm tortilla. Top with pickled roasted peppers, barbecued onions, and a spoonful of avocado crema. Roll up and enjoy!
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Recipe Tips:
- Marinate for Maximum Flavor: Let the steak marinate for at least 4 hours, but overnight is even better. This helps the flavors soak into the meat, making it tender and rich in taste.
- Grill at High Heat for a Perfect Sear: Make sure your grill or pan is very hot before adding the steak. A high temperature gives the meat a nice char on the outside while keeping it juicy inside.
- Slice the Steak Against the Grain: Always cut the steak against the grain in thin slices. This makes the meat more tender and easier to chew. Cutting with the grain makes it tough and chewy.
- Let the Steak Rest Before Slicing: After grilling, let the steak rest for 10 minutes. This keeps the juices inside the meat instead of running out when you cut it.
- Warm the Tortillas Properly: Heat the tortillas in foil on the grill for a few minutes. Warm tortillas are soft and flexible, making the fajitas easier to roll and eat.
How To Store & Reheat Leftovers?
- Refrigerate: Let the fajitas cool to room temperature first. Store the steak, pickled peppers, onions, and avocado crema in separate airtight containers. The steak stays fresh for 3 days, and the pickled peppers last 1 week in the fridge.
- Freeze: Freeze the steak for up to 2 months in an airtight container. Slice it before freezing for easy reheating.
- Reheat: Heat a pan over medium heat and add the steak slices with a little water or broth. Stir occasionally and heat for about 3-4 minutes until warmed through. Warm the tortillas in the same pan for a few seconds.
Nutrition Facts:
- Calories: 450 kcal
- Total Fat: 18g
- Saturated Fat: 5g
- Cholesterol: 60mg
- Sodium: 550mg
- Potassium: 600mg
- Total Carbohydrate: 40g
- Dietary Fiber: 5g
- Sugars: 6g
- Protein: 35g
Try More Bobby Flay Recipes:
- Grilled Skirt Steak with Green and Smokey Red Chimichurri
- Skirt Steak Tacos with Roasted Tomato Salsa
- Bobby Flay Thai Red Curry Mussels
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Red Curry Marinated Skirt Steak Fajitas
Description
These red curry marinated skirt steak fajitas are full of bold flavors! The steak is marinated in a red curry and lime mixture, then grilled until smoky and tender. Served in warm tortillas with pickled roasted peppers, barbecued onions, and creamy avocado crema, these fajitas are a delicious twist on a classic favorite.
Ingredients
Pickled Roasted Peppers:
Barbecued Onions:
Avocado Crema:
Instructions
- Marinate the Steak: In a bowl, whisk red curry paste, canola oil, and lime juice. Place the steak in a baking dish and coat both sides with the marinade. Cover and refrigerate for 4 to 8 hours.
- Make the Honey-Lime Glaze: Whisk honey and lime juice in a bowl. Set aside half to drizzle over the cooked steak.
- Grill the Steak: Preheat a grill to high heat. Remove the steak from the marinade, season with salt and pepper, and grill for about 12 minutes, turning occasionally and brushing with the honey-lime glaze. Cook until medium-rare.
- Rest and Slice: Let the steak rest for 10 minutes before slicing thinly against the grain.
- Make the Pickled Roasted Peppers: In a saucepan, bring white wine vinegar, apple cider vinegar, sugar, salt, and garlic to a boil until the sugar dissolves. Let cool. Place roasted peppers and oregano in a bowl, pour the vinegar mixture over them, and stir. Refrigerate for at least 4 hours before serving.
- Make the Barbecued Onions: Preheat the grill to medium. Brush onion slices with canola oil, season with salt and pepper, and sprinkle BBQ rub on one side. Grill rub-side down for 10-15 minutes, flip, brush with BBQ sauce, and grill another 10 minutes. Separate into rings.
- Make the Avocado Crema: Blend water, avocados, rice vinegar, and lime juice until smooth. Add cilantro, salt, and pepper, and blend again briefly.
- Assemble the Fajitas: Place steak slices in the center of each warm tortilla. Top with pickled roasted peppers, barbecued onions, and a spoonful of avocado crema. Roll up and enjoy!
Notes
- Marinate for Maximum Flavor: Let the steak marinate for at least 4 hours, but overnight is even better. This helps the flavors soak into the meat, making it tender and rich in taste.
- Grill at High Heat for a Perfect Sear: Make sure your grill or pan is very hot before adding the steak. A high temperature gives the meat a nice char on the outside while keeping it juicy inside.
- Slice the Steak Against the Grain: Always cut the steak against the grain in thin slices. This makes the meat more tender and easier to chew. Cutting with the grain makes it tough and chewy.
- Let the Steak Rest Before Slicing: After grilling, let the steak rest for 10 minutes. This keeps the juices inside the meat instead of running out when you cut it.
- Warm the Tortillas Properly: Heat the tortillas in foil on the grill for a few minutes. Warm tortillas are soft and flexible, making the fajitas easier to roll and eat.