Red curry marinated skirt steak fajitas Recipe | Food Network UK

Ingredients

• 170g ancho chile powder
• 55g sweet paprika
• 1 Tbsp dried oregano
• 1 Tbsp ground coriander
• 1 Tbsp dry mustard
• 2 tsp ground cumin
• 1 Tbsp ground black pepper
• 1 Tbsp salt
• 6 Tbsp canola oil
• 1 medium Spanish onion, coarsely chopped
• 3 cloves garlic, coarsely chopped
• 2 Tbsp ancho chili powder
• 1 Tbsp paprika
• 220g ketchup
• 75ml water
• 1 heaping Tbsp Dijon mustard
• 1 Tbsp red wine vinegar
• 1 Tbsp Worcestershire sauce
• 1 tinned chipotle chili in adobo, chopped
• 2 Tbsp dark brown sugar
• 1 Tbsp honey
• 1 Tbsp molasses
• Salt
• freshly ground pepper
• Barbecued onions
• BBQ rub, recipe above
• BBQ sauce, recipe above
• 2 Vidalia onions, cut into .5-cm thick slices
• Canola oil
• Pickled roasted peppers
• 225ml white wine vinegar
• 100ml apple cider vinegar
• 1 clove garlic, thinly sliced
• 2 Tbsp sugar
• 2 roasted red bell peppers, peeled, seeded and thinly sliced
• 2 roasted yellow bell peppers, peeled, seeded and thinly sliced
• 1 Tbsp finely chopped fresh oregano leaves
• 2 ripe avocados, peeled, pitted and chopped
• 55ml water
• 1 lime, juiced
• 2 Tbsp rice vinegar
• 1 tsp honey
• 55g chopped fresh coriander leaves
• freshly ground black pepper
• 55g red curry paste
• 100ml canola oil
• 55ml plus 2 Tbsp fresh lime juice
• 3/4kg skirt steak, cut in half or thirds crosswise
• 55ml clover honey
• 55ml fresh lime juice
• 12 (15-cm) flour tortillas, wrapped in foil and warmed on the grill for 5 minutes