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INGREDIENTS:
1 cup okra, sliced lengthwise into 4 pieces
¼ tsp kosher salt
½ to ¾ tsp curry powder (depending on your preference)
¼ tsp cornstarch
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DIRECTI ONS: (Temperature: 400°F Time: 15 minutes)
Toss okra with kosher salt and curry powder. Add cornstarch and toss until
thoroughly mixed. Place in Air Fryer and fry 15 minutes at 400ºF.
curry fried
okra
Steak
Fajitas
Ingredients:
1½ lb skirt steak, cut into
4–5” pieces
5 cloves garlic, minced
3 limes, juiced
3 tbsp soy sauce
2 tsp kosher salt
¼ tsp white sugar
¼ tsp ground black pepper
2 tbsp canned chipotle
pepper, chopped
2 tbsp cilantro, chopped
3 scallion, chopped
3 tbsp olive oil
1 tbsp vegetable oil
½ red onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow or orange bell
pepper, sliced
1 tsp kosher salt
8–10 8” corn tortillas
1 avocado, pitted, sliced
2 limes, wedges
2 tbsp cilantro, chopped
½ cup corn salsa or pico
de gallo (optional)
Tajin seasoning (optional)
Directions: (Temperature: 350°F Time: 20–25 minutes)
Combine skirt steak with garlic, lime, soy sauce, salt, sugar, black pepper, chipotle,
cilantro, scallion, olive oil. Mix thoroughly to combine. Marinate 8 hours or overnight.
Remove skirt steak from marinade and place 4 pieces in Air Fryer, in one even layer. Fry
at 350°F for 20–25 minutes, until steak is cooked to desired level of doneness. Remove
from Air Fryer and let rest 5 minutes. Slice steak against the grain for serving.
Heat vegetable oil in medium saute pan over medium heat until slick and shiny. Add
onion and dash of salt; saute 2–3 minutes. Add bell peppers and rest of salt. Continue
to cook 2–3 minutes until onions are translucent. Remove from heat.
Toss steak and onions and peppers together. Serve on corn tortillas with avocado, lime,
cilantro, salsa, Tajin for garnish if desired.
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Use excess beef fat & jus from
skirt steak to cook onions and
bell peppers for extra avor by
straining the fat from Air Fryer
and using in place of vegetable
oil.
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