Red Curry Marinated Skirt Steak Fajitas

Ingredients
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, recipe follows
Barbecued Onions, recipe follows
Avocado Crema, recipe follows

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

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

Heat a grill to high, or heat a cast-iron pan or griddle over high heat. 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. Remove the steaks from the grill and let sit for 10 minutes before slicing across the grain into thin slices.

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

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
For the peppers: Combine the white wine vinegar, apple cider vinegar, sugar, salt and garlic in a small saucepan over high heat. Boil until the sugar dissolves. Remove the saucepan from the heat and cool to room temperature.

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. Yield: about 3 cups.

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
Heat a grill to medium heat. Brush the onions with canola oil and sprinkle with salt and pepper. Season one side of the onions with BBQ rub and place on the grill, rub-side down. Grill the onions until lightly golden brown, 10 to 15 minutes. Flip the onions over and brush with BBQ sauce. Grill the onions until just cooked through, about 10 minutes. Separate into rings.

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
For the crema: Blend 1/4 cup water, the avocados, rice vinegar and lime juice in a blender until smooth. Add the cilantro, salt and pepper and blend for a few seconds until incorporated. Yield: about 1 1/2 cups.

SOURCE