-
1
Combine all ingredients in a small bowl and store, tightly covered in a dark, dry, place.
-
2
For the BBQ sauce:
-
3
Heat the oil over medium-high heat in a heavy-bottomed medium saucepan.
-
4
Add the onions and cook until soft, 3 to 4 minutes.
-
5
Add the garlic and cook for 1 minute.
-
6
Add the ketchup and water, bring to a boil and simmer for 5 minutes.
-
7
Add the remaining ingredients and simmer for an additional 10 minutes until thickened, stirring occasionally.
-
8
Transfer the mixture to a food processor and puree until smooth, season with salt and pepper to taste.
-
9
Pour into a bowl, and allow to cool at room temperature.
-
10
Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
-
11
For the onions:
-
12
Heat grill to medium.
-
13
Brush the onion slices with oil and season with salt and pepper.
-
14
Season one side of the slices with bbq rub.
-
15
Grill the onions rub-side down until lightly golden brown.
-
16
Flip over, brush with bbq sauce and grill until just cooked through.
-
17
Separate the slices into rings and serve.
-
18
For the peppers:
-
19
Combine vinegars, garlic, sugar and salt in a small saucepan over high heat and bring to a boil.
-
20
Boil until the sugar is dissolved.
-
21
Remove from the heat and let cool to room temperature.
-
22
Put the pepper and oregano in a medium bowl, add the vinegar mixture and stir to combine.
-
23
Cover and refrigerate for at least 4 hours and up to 2 days.
-
24
For the crema:
-
25
Combine the avocados, water, lime juice, rice vinegar and honey and in a blender and blend until smooth.
-
26
Add the cilantro, salt and pepper and blend a few seconds just to incorporate.
-
27
For the fajitas:
-
28
Combine the curry paste, canola oil, and a 1/4 cup of the lime juice in a food processor and process until smooth.
-
29
Place the steak in a large baking dish and add half the marinade.
-
30
Turn to coat the steak in the marinade, cover and refrigerate the steak for at least 4 hours and up to 8 hours.
-
31
Whisk together the honey and the remaining 2 tablespoons of lime juice in a bowl.
-
32
Heat grill to high or cast iron pan or griddle over high heat.
-
33
Remove the steak from the marinade and season with salt and pepper on both sides.
-
34
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.
-
35
Remove from the grill and let sit 10 minutes before slicing across the grain into thin slices.
-
36
Place the meat on a platter and immediately drizzle with the honey-lime dressing.
-
37
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.
