Red Curry Marinated Skirt Steak Fajitas Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 tablespoons dark brown sugar

1 canned chipotle chile in adobo, chopped

BBQ Sauce, recipe above

3 cloves garlic, coarsely chopped

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

1 tablespoon molasses

2 tablespoons ancho chile powder

Barbecued Onions

BBQ Rub, recipe above

1 tablespoon Worcestershire sauce

Salt and freshly ground black pepper

1/3 cup water

1 tablespoon dry mustard

1/4 cup red curry paste

1 heaping tablespoon Dijon mustard

1/4 cup plus 2 tablespoons fresh lime juice

1 tablespoon honey

Avocado Crema

Salt and freshly ground pepper

BBQ Sauce

1 tablespoon red wine vinegar

1/4 cup water

1 clove garlic, thinly sliced

Kosher salt and freshly ground pepper

1 lime, juiced

6 tablespoons canola oil

1 tablespoon ground coriander

1/4 cup sweet paprika

1/4 cup clover honey

1 teaspoon honey

1 tablespoon dried oregano

1/4 cup chopped fresh cilantro leaves

1 cup white wine vinegar

12 (6-inch) flour tortillas, wrapped in foil and warmed on the grill for 5 minutes

Canola oil

2 tablespoons rice vinegar

1/2 cup apple cider vinegar

1 tablespoon paprika

1 tablespoon kosher salt

2 teaspoons ground cumin

1/2 cup canola oil

2 ripe Hass avocados, peeled, pitted and chopped

1 tablespoon finely chopped fresh oregano leaves

Kosher salt and freshly ground black pepper

1 cup ketchup

1 tablespoon ground black pepper

2 Vidalia onions, cut into 1/4-inch thick slices

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

Pickled Roasted Peppers

1/4 cup fresh lime juice

2 tablespoons sugar

1 1/2 pounds skirt steak, cut in half or thirds crosswise

3/4 cup ancho chile powder

1 medium Spanish onion, coarsely chopped

BBQ Onions


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