BOBBY FLAY'S RED CURRY-MARINATED SKIRT STEAK FAJITAS

Bobby Flay's Red Curry-Marinated Skirt Steak Fajitas image

Yield serves 4 to 6

Number Of Ingredients 27

Ingredients

1/4 cup red curry paste
1/2 cup canola oil, plus more for the onions
1/4 cup plus 3 tablespoons fresh lime juice
1 1/2 pounds skirt steak, cut crosswise in half or thirds
1/4 cup clover honey
Kosher salt and freshly ground black pepper
2 Vidalia onions, cut into 1/4-inch-thick slices
Bobby Flay Steak Rub (see Sources, page 269) or your favorite rub
Mesa Grill Barbecue Sauce (see Sources, page 269) or your favorite barbecue sauce
12 (6-inch) flour tortillas
Pickled Roasted Peppers (recipe follows)
Avocado Crema (recipe follows)
Fresh cilantro leaves, for garnish
1 cup white wine vinegar
1/2 cup apple cider vinegar
1 clove garlic, thinly sliced
2 tablespoons sugar
1 tablespoon kosher salt
2 red bell peppers, roasted (see Notes, page 22) and thinly sliced
2 yellow bell peppers, roasted (see Notes, page 22) and thinly sliced
1 tablespoon finely chopped fresh oregano leaves
2 ripe Hass avocados, peeled, pitted, and chopped
Juice of 1 lime
2 tablespoons rice vinegar
1 teaspoon honey
1/4 cup chopped fresh cilantro leaves
Kosher salt and freshly ground black pepper

Steps:

Combine the curry paste, canola oil, and the 1/4 cup lime juice in a food processor, and process until smooth. Place the steak in a large baking dish and add half of this marinade. Turn the meat to coat it; then cover the dish and refrigerate for at least 4 and up to 12 hours.
Whisk the honey and the remaining 3 tablespoons lime juice together in a bowl. Set aside.
Heat a grill to high, or a 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 slightly charred on both sides and cooked to medium-rare, about 10 minutes total. Remove from the grill and let rest for 10 minutes.
Meanwhile, lower the heat under your grill to medium.
Brush the onion slices with canola oil and season with salt and pepper. Season one side of the onion slices with steak rub and grill them, rub side down, until light golden brown, 2 minutes. Flip them over, brush with barbecue sauce, and grill until just cooked through, about 4 minutes more. Separate into rings.
Wrap the tortillas in foil and warm them on the grill for 5 minutes.
Thinly slice the steak across the grain. Place the slices on a platter, and immediately drizzle with the honey-lime dressing. Lay the warm tortillas on a flat surface and arrange a few slices of the beef down the center of each. Top with onion slices, pickled peppers, a dollop of avocado crema, and some cilantro. Then roll up and eat.
Combine the vinegars, garlic, sugar, and salt in a small saucepan over high heat. Boil until the sugar has dissolved. Remove from the heat and let cool to room temperature.
Put the peppers 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.
Combine the avocados, lime juice, vinegar, honey, and 1/4 cup water in a blender, and puree until smooth. Add the cilantro, season with salt and pepper, and blend for a few seconds just to incorporate.