| Level: | Intermediate |
| Total: | 2 days 2 hr |
| Prep: | 1 hr |
| Inactive: | 2 days |
| Cook: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 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
Instructions
- 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.
Reviews
To start off, I made only the marinade and honey-lime dressing on beef fajita. I was looking for a marinade and I happen to love Bobby’s cooking so I thought I’d give it a try.
The marinade is pretty basic. I have not dealt with curry paste much so the smell can be overwhelming. I marinaded for 5 hours only but the flavors did penetrate through. I cooked outside on my grill for about 10 minutes smothering the honey-lime mix every once in a while and when I pulled them off the grill.
I told my wife “it taste like an Asian guy made fajitas”. You can definitely taste the curry but the lime is what makes the balance between the spice and the honey is really subtle. The flavors are nice even though it is something you do not expect from fajitas. Next time I cook for a large group I might do half this marinade and half another. Thanks Bobby!
Absolutely yummy! Worth all the prep work. If I did this again again I would cut the recipe in half for 2 people!
I just make the “fajita” part of the recipe, no need to fuss with all the rest of this unless you care to…skip the BBQ sauce, dry rub, etc…I even eat the steak plain, w/o peppers or wraps; the marinade with the red curry paste and lime juice is all you need to make this one very tender and tasty steak that’s fast and easy to make.
Just made these and they are AWESOME! The list of ingredients does look long, so I can understand how it could be overwhelming to an inexperienced cook, but trust me these require little effort, and are well worth every bite! : I made no changes to the recipe, and they turned out PERFECT!
I Think that Father Leo from the show today sould have his own show or participate more,…..Father Leo ownes the camera and “has my at hello” great and personal,the recipie is very good as well!
I hope that the PC of the netwark dont sensor him,im not catholic but definilly will be a fan ……
Thanks!
Sinfully Delicioso it is!! just wished father Leo’s recipe would be available too.
Where is Father Leo’s recipe? I really like him and his recipe….come on Bobby…add his recipe.
These were the best I’ve ever had even including what I’ve had in the restaurants. I was almost put off by the long list of ingredients but was determined to make them. I’m glad I did cause they were gone before I knew it. I will definetly make these again. I think this will be a new family fav. Thanks!!!
I thought this recipe was difficult to read and hard to follow, I would highly recommend printing it out before trying to do it and rearranging the ingredients along side the prep. Be aware that the steak and the peppers have to marinade overnight. I did not make the BBQ sauce but used a store bought one, after everything else it seemed like a lot of ingredients and work to just put BBQ sauce on the onions. Other than that, I thought the meat was wonderfully flavored and the pickled peppers were delicious and really made the dish. My husband is still eating them cold out of the fridge. I did not care for the cut of steak but we may have just had a bad piece because it was stringy and fatty but the flavor of the marinade made up for it.
We made these for new years and were a big hit. They were actually kind of fun to make. I have to agree, People shouldn’t be intimidated simply because it uses a lot of spices, that’s what gives it the complex flavor that you’re looking for. Otherwise you can just grill some meat, chop it up and wrap in a tortilla (or drive through del taco!). But just take it a step at a time and it will all pan out for you.
Oh, for those looking for Father Leo’s recipie, he’s publishing a book this summer with all of his recipies in it, including the fajitas. You’ll be able to get it at your book store or his website. (he does have a few of his recipies up at his website) until the book comes out.
http://gracebeforemeals.com/
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