Red Curry Marinated Skirt Steak Fajitas Recipe

Name: Red Curry Marinated Skirt Steak Fajitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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; 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; 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

Try this homemade Red Curry Marinated Skirt Steak Fajitas recipe the whole family will love. Made with red curry, canola oil, lime juice and skirt steak…

This Red Curry Marinated Skirt Steak Fajitas relies on simple, everyday ingredients such as red curry paste, canola oil, clover honey and white wine or rice vinegar. It comes together quickly and makes 4 servings, at about 1043 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

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
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
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
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

1
Whisk the curry paste, canola oil and 1/4 cup lime juice in a mixing bowl.
2
Place the steaks in a large baking dish and coat both sides in half the curry mixture.
3
Cover the steaks and refrigerate for at least 4 hours and up to 8 hours.
4
Whisk the honey and remaining 2 tablespoons lime juice in a bowl; set aside half the mixture for dressing the cooked steaks.
5
Heat a grill to high, or heat a cast-iron pan or griddle over high heat.
6
Remove the steaks from the curry mixture and sprinkle with salt and pepper on both sides.
7
Grill the steaks until golden brown and slightly charred on both sides, brushing with the honey-lime mixture a few times.
8
Cook the steaks to medium-rare, about 12 minutes.
9
Remove the steaks from the grill and let sit for 10 minutes before slicing across the grain into thin slices.
10
Place the meat on a platter and immediately drizzle with the reserved honey-lime mixture.
11
Lay the tortillas on a flat surface and place the steak slices in the center.
12
Top with the Pickled Roasted Peppers, Barbecued Onions and a dollop of Avocado Cream.
13
Roll and eat.
14
For the peppers: Combine the white wine vinegar, apple cider vinegar, sugar, salt and garlic in a small saucepan over high heat.
15
Boil until the sugar dissolves.
16
Remove the saucepan from the heat and cool to room temperature.
17
Put the red and yellow bell peppers and oregano in a medium bowl and add the vinegar mixture.
18
Stir to combine.
19
Cover the peppers and refrigerate for at least 4 hours and up to 2 days before serving.
20
Heat a grill to medium heat.
21
Brush the onions with canola oil and sprinkle with salt and pepper.
22
Season one side of the onions with BBQ rub and place on the grill, rub-side down.
23
Grill the onions until lightly golden brown, 10 to 15 minutes.
24
Flip the onions over and brush with BBQ sauce.
25
Grill the onions until just cooked through, about 10 minutes.
26
Separate into rings.
27
For the crema: Blend 1/4 cup water, the avocados, rice vinegar and lime juice in a blender until smooth.
28
Add the cilantro, salt and pepper and blend for a few seconds until incorporated.

1043

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 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, and more.

Yes, Red Curry Marinated Skirt Steak Fajitas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1043 kcal
Category
Meat & Poultry

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