Ingredients

The following ingredients have 4 Servings
  • 1 lb. skirt steak or flat iron steak
  • 2 tablespoons red curry paste
  • 4 tablespoons fresh squeezed lime juice (divided)
  • 1/4 cup canola oil (plus one tablespoon)
  • 1/4 cup honey
  • 1 large sweet onion (julienned)
  • 1/2 large red bell pepper (julienned)
  • 1/2 large green bell pepper (julienned)
  • salt and pepper (to taste)
  • 4-6 flour tortillas (warmed)
  • 1 avocado
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons water

Instruction

  • Cut steak into two portions and place in a glass dish. Whisk together the red curry paste, 2 tablespoons fresh lime juice and 1/4 cup canola oil and pour over the steak. Cover and refrigerate for 3-4 hours.
  • In a small bowl, whisk together honey and 2 tablespoons lime juice. Set aside, reserving half for basting the steak during grilling.
  • Heat grill to medium high heat. Heat one tablespoon canola oil in a cast iron skillet, either on the stove or on a side burner of the grill, and add the peppers and onions. Season with salt and pepper and sauté until slightly charred and tender.
  • Add steak to the grill, discarding the marinade. Season with salt and pepper and grill approximately 4 minutes on each side, or until the steak reaches the desired temperature, basting with the reserved honey-lime mixture.
  • Remove steak from the grill and allow to rest for 5-10 minutes before slicing. Place meat on a platter and drizzle with remaining honey-lime mixture. Serve fajitas on warmed flour tortillas with the sautéed veggies and garnish with avocado crema.