Red Curry Marinated Skirt Steak Fajitas Recipes

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SKIRT STEAK FAJITAS WITH PEPPERS AND ONIONS



Skirt Steak Fajitas with Peppers and Onions image

Provided by Antonia Lofaso

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 14

1 pound skirt steak, sliced into 1 1/2-inch strips
3 tablespoons cumin powder
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
1 red bell pepper, sliced 1 inch thick
1 yellow bell pepper, sliced 1 inch thick
1 small yellow onion, sliced 1 inch thick
1/2 cup roughly chopped cilantro
12 fresh corn tortillas, warmed, for serving
Queso fresco, for serving
Pico de gallo, for serving
1 avocado, sliced
Sour cream, for serving

Steps:

  • Heat a plancha, large cast-iron skillet or cast-iron griddle pan over high heat.
  • Toss together the steak, cumin, paprika, 3 tablespoons salt and 2 teaspoons pepper in a large bowl. Add the oil, red bell pepper, yellow bell pepper and onion and toss to coat.
  • Cook the mixture, tossing occasionally, until the steak is done to medium and the vegetables are soft and tender, 9 to 13 minutes.
  • Stir 1/4 cup of the cilantro into the mixture. Serve the mixture in the warm tortillas with queso fresco, pico de gallo, avocado and sour cream. Garnish with the remaining 1/4 cup cilantro.

RED CURRY MARINATED SKIRT STEAK FAJITAS



Red Curry Marinated Skirt Steak Fajitas image

Provided by Bobby Flay

Categories     main-dish

Time P2DT2h

Yield 4 to 6 servings

Number Of Ingredients 58

BBQ Rub
3/4 cup ancho chile powder
1/4 cup sweet paprika
1 tablespoon dried oregano
1 tablespoon ground coriander
1 tablespoon dry mustard
2 teaspoons ground cumin
1 tablespoon ground black pepper
1 tablespoon kosher salt
BBQ Sauce
6 tablespoons canola oil
1 medium Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
2 tablespoons ancho chile powder
1 tablespoon paprika
1 cup ketchup
1/3 cup water
1 heaping tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 canned chipotle chile in adobo, chopped
2 tablespoons dark brown sugar
1 tablespoon honey
1 tablespoon molasses
Salt and freshly ground pepper
Barbecued Onions
BBQ Rub, recipe above
BBQ Sauce, recipe above
2 Vidalia onions, cut into 1/4-inch thick slices
Canola oil
Kosher salt and freshly ground pepper
Pickled Roasted Peppers
1 cup white wine vinegar
1/2 cup apple cider vinegar
1 clove garlic, thinly sliced
2 tablespoons sugar
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 leaves
Avocado Crema
2 ripe Hass avocados, peeled, pitted and chopped
1/4 cup water
1 lime, juiced
2 tablespoons rice vinegar
1 teaspoon honey
1/4 cup chopped fresh cilantro leaves
Kosher salt and freshly ground black pepper
1/4 cup red curry paste
1/2 cup canola oil
1/4 cup plus 2 tablespoons fresh lime juice
1 1/2 pounds skirt steak, cut in half or thirds crosswise
Salt and freshly ground black pepper
1/4 cup clover honey
1/4 cup fresh lime juice
12 (6-inch) flour tortillas, wrapped in foil and warmed on the grill for 5 minutes
BBQ Onions
Pickled Roasted Peppers
Avocado Crema

Steps:

  • For the rub:
  • Combine all ingredients in a small bowl and store, tightly covered in a dark, dry, place.
  • For the BBQ sauce:
  • Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients and simmer for an additional 10 minutes until thickened, stirring occasionally.
  • Transfer the mixture to a food processor and puree until smooth, season with salt and pepper to taste. Pour into a bowl, and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
  • For the onions:
  • Heat grill to medium. Brush the onion slices with oil and season with salt and pepper. Season one side of the slices with bbq rub.
  • Grill the onions rub-side down until lightly golden brown. Flip over, brush with bbq sauce and grill until just cooked through. Separate the slices into rings and serve.
  • For the peppers:
  • Combine vinegars, garlic, sugar and salt in a small saucepan over high heat and bring to a boil. Boil until the sugar is dissolved. Remove from the heat and let cool to room temperature.
  • Put the pepper 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.
  • For the crema:
  • Combine the avocados, water, lime juice, rice vinegar and honey and in a blender and blend until smooth. Add the cilantro, salt and pepper and blend a few seconds just to incorporate.
  • For the fajitas:
  • Combine the curry paste, canola oil, and a 1/4 cup of the lime juice in a food processor and process until smooth.
  • Place the steak in a large baking dish and add half the marinade. Turn to coat the steak in the marinade, cover and refrigerate the steak for at least 4 hours and up to 8 hours.
  • Whisk together the honey and the remaining 2 tablespoons of lime juice in a bowl.
  • Heat grill to high or 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 golden brown and slightly charred on both sides, brushing with the honey-lime glaze a few times and cooked to medium-rare, about 12 minutes total. Remove from the grill and let sit 10 minutes before slicing across the grain into thin slices. Place the meat on a platter and immediately drizzle with the honey-lime dressing.
  • Lay warm tortillas on a flat surface, put a few slices of the beef down the center, top with onion slices, pickled peppers and a dollop of avocado crema...roll and eat.

SKIRT STEAK FAJITAS



Skirt Steak Fajitas image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 3h10m

Yield 4 servings

Number Of Ingredients 14

1 1/2 pounds outside-cut skirt steak
1/2 cup olive oil
1/4 cup lime juice
1/4 cup soy sauce
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon ancho chile powder
1/2 teaspoon ground cumin
2 tablespoons canola oil
1 red bell pepper, stemmed and seeded, then sliced 1/2-inch-thick
1 poblano chile, stemmed and seeded, then sliced 1/4-inch-thick
1/2 yellow onion, sliced 1/4-inch-thick
Freshly ground black pepper
12 warm corn tortillas
Serving suggestions: guacamole, pico de gallo, sour cream, shredded iceberg lettuce, pickled jalapenos

Steps:

  • Cut the skirt steak into 3 equal size pieces and place in a gallon-sized resealable bag.
  • Combine the olive oil, lime juice, soy sauce, salt, chile powder and cumin in a bowl. Reserve about 1/4 cup marinade in a squeeze bottle for later use, then pour the rest into the bag with the steaks. Seal the bag and press out all the air, making sure all sides of the steaks are evenly coated. Refrigerate for at least 30 minutes.
  • Remove the steaks from the bag and shake off any excess marinade. Place on a wire rack-lined baking sheet and return to the fridge, uncovered, for another 2 hours. (This will make sure the steaks get a beautiful rich color when seared.)
  • Heat a 12-inch cast-iron skillet over medium-high heat. Add 1 tablespoon canola oil. Give the steaks a generous sprinkle of salt, then put in the hot skillet. Sear until a crust has developed, 2 to 3 minutes per side. Remove to a cutting board. Without cleaning the skillet, add the remaining tablespoon canola oil, followed by the peppers and onions, and cook until slightly softened, 5 to 6 minutes.
  • Meanwhile, slice each steak in half with the grain. Now turn the steaks 90 degrees and slice against the grain into 1/4-inch strips. When the peppers and onions are almost finished cooking, add the steak to the hot skillet for a final sizzle and season with salt and pepper. Squirt the reserved marinade into the hot skillet to create a steamy sizzle. Serve with the tortillas and any toppings you wish.

SKIRT STEAK FAJITAS



Skirt Steak Fajitas image

Provided by Katie Lee Biegel

Categories     main-dish

Time 35m

Yield 4 servings (8 fajitas)

Number Of Ingredients 14

1 tablespoon chili powder
1 teaspoon sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 yellow bell peppers, quartered
1 red bell pepper, quartered
1 yellow onion, cut into thick rounds
1 bunch scallions, trimmed
2 tablespoons canola oil
1 pound skirt steak, cut into 2 long pieces
8 small flour tortillas, warmed
For serving: sour cream, shredded iceberg lettuce, guacamole, shredded cheese and lime wedges

Steps:

  • Preheat a grill to medium-high heat.
  • In a small bowl, combine the chili powder, sugar, garlic powder, onion powder, salt and pepper.
  • Use a pastry brush to coat both sides of the bell peppers, onions and scallions with some of the oil, then sprinkle with a quarter of the spice mix. Pat the steaks dry with a paper towel, then brush with the remaining canola oil and season with the remaining spice mix.
  • Grill the steaks until grill marks appear and they start to char slightly, about 3 minutes per side for medium rare. Grill the peppers, onions and scallions until grill marks appear, 3 to 4 minutes per side. Remove everything to a cutting board. Coarsely chop the vegetables first to allow the steaks some time to rest. Slice the steaks against the grain into thin slices.
  • Serve with the warm flour tortillas (I like to wrap a stack of tortillas in foil and warm on the grill) and sour cream, lettuce, guacamole, cheese and lime wedges.

STEAK FAJITAS (CITRUS GARLIC CHILE MARINATED SKIRT STEAK)



Steak Fajitas (Citrus Garlic Chile Marinated Skirt Steak) image

This recipe pairs skirt steak (a flavorful, yet less tender cut of beef) with citrus, garlic and chile- all piled into a soft flour tortilla. The garnishes are up to you: We like pico de gallo and sour cream, but also try grilled onions and bell peppers. An easy and low-calorie Tex-Mex favorite from Ladies Home Journal Test Kitchen.

Provided by BecR2400

Categories     Steak

Time 23m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon orange zest
1 tablespoon grated lemon, rind of
1/3 cup fresh orange juice
1/4 cup fresh lemon juice
1 tablespoon chopped garlic
1 tablespoon ground arbol chile (or chile powder)
1/2 teaspoon salt
2 lbs skirt steaks (or flank steak)
6 soft flour tortillas, warmed
pico de gallo
sour cream (for garnish)

Steps:

  • Make marinade:.
  • Combine all marinade ingredients in a large shallow baking dish. Add steak, turning to coat. Cover and marinate steak in the refrigerator, 45 minutes.
  • Meanwhile, heat grill. Remove steak from refrigerator and stand at room temperature, 15 minutes. Remove steak from marinade and grill 5 minutes. Turn and grill steak 3 to 5 minutes more, or until instant-read thermometer inserted in center of steak reaches 135 degrees F for medium-rare.
  • Transfer to cutting board and slice. Divide and fill warm tortillas with steak, pico de gallo and sour cream, if desired.
  • Makes 6 servings.
  • NOTE: Time does not include marinaing time.

Nutrition Facts : Calories 415.2, Fat 17.6, SaturatedFat 6, Cholesterol 89.2, Sodium 501.4, Carbohydrate 18.4, Fiber 1.1, Sugar 2, Protein 43.2

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

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.

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