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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	461.96 Kcal (1934 kJ)
Calories from fat	298.08 Kcal
		% Daily Value*
Total Fat	33.12g	51%
Cholesterol	73.69mg	25%
Sodium	332.59mg	14%
Potassium	383.8mg	8%
Total Carbs	13.94g	5%
Sugars	10.29g	41%
Dietary Fiber	1.3g	5%
Protein	22.74g	45%
Vitamin C	63.8mg	106%
Vitamin A	0.1mg	2%
Iron	18.2mg	101%
Calcium	20.7mg	2%

Amount Per 100 g
Calories	176.91 Kcal (741 kJ)
Calories from fat	114.15 Kcal
		% Daily Value*
Total Fat	12.68g	51%
Cholesterol	28.22mg	25%
Sodium	127.37mg	14%
Potassium	146.98mg	8%
Total Carbs	5.34g	5%
Sugars	3.94g	41%
Dietary Fiber	0.5g	5%
Protein	8.71g	45%
Vitamin C	24.4mg	106%
Iron	7mg	101%
Calcium	7.9mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

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savory
bitter
sweet

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