Red Curry Marinated Skirt Steak Fajitas

Red Curry Marinated Skirt Steak Fajitas

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?

  1. 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.
  2. Make the Honey-Lime Glaze: Whisk honey and lime juice in a bowl. Set aside half to drizzle over the cooked steak.
  3. 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.
  4. Rest and Slice: Let the steak rest for 10 minutes before slicing thinly against the grain.
  5. 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.
  6. 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.
  7. Make the Avocado Crema: Blend water, avocados, rice vinegar, and lime juice until smooth. Add cilantro, salt, and pepper, and blend again briefly.
  8. 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!
Red Curry Marinated Skirt Steak Fajitas
Red Curry Marinated Skirt Steak Fajitas

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:

Red Curry Marinated Skirt Steak Fajitas

Difficulty:BeginnerPrep time: 20 minutesCook time: 25 minutesRest time: 10 minutesTotal time: 55 minutesServings:6 servingsCalories:450 kcal Best Season:Suitable throughout the year

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

  1. 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.
  2. Make the Honey-Lime Glaze: Whisk honey and lime juice in a bowl. Set aside half to drizzle over the cooked steak.
  3. 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.
  4. Rest and Slice: Let the steak rest for 10 minutes before slicing thinly against the grain.
  5. 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.
  6. 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.
  7. Make the Avocado Crema: Blend water, avocados, rice vinegar, and lime juice until smooth. Add cilantro, salt, and pepper, and blend again briefly.
  8. 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.
Keywords:Red Curry Marinated Skirt Steak Fajitas

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