Skirt Steak Fajitas with Grilled Cabbage and Scallions

Tender marinated skirt steak served with char-grilled cabbage, onions, and scallions, wrapped in warm flour tortillas. This Mexican-inspired dish features a flavorful marinade with smoked paprika, cumin, and fresh lime juice.

6 servings

4 hr 37 min

Published October 4, 2025

Ingredients

•4 cloves garlic cloves, peeled
•¼ cup fresh lime juice
•¼ cup olive oil
•3 tablespoons hot smoked Spanish paprika
•2 tablespoons chopped fresh cilantro
•1 tablespoon ground cumin
•1 teaspoon kosher salt
•1 teaspoon onion powder
•2 pounds skirt steak, cut into 4 equal pieces
•½ head medium head green cabbage, cut into 2 wedges, core intact
•1 large large white onion, halved with some root end attached
•1 bunch bunch scallions, trimmed
•6 tablespoons olive oil, divided
•1 to taste Kosher salt, freshly ground pepper
•1 to taste freshly ground pepper
•¼ small small red onion, finely chopped
•3 tablespoons fresh lime juice
•1 tablespoon chopped fresh cilantro
•12 pieces Warm flour tortillas (for serving)
•1 serving Dried Chile Salsa

Cooking Instructions

1.
Purée garlic, lime juice, oil, paprika, cilantro, cumin, salt, and onion powder in a blender until smooth. Transfer marinade to a resealable plastic bag and add steak. Seal bag and turn to coat; chill at least 4 hours.
240 min
2.
DO AHEAD: Steak can be marinated 1 day ahead. Keep chilled.
3.
Prepare grill for medium-high heat. (Alternatively, heat a grill pan over medium-high heat.) Drizzle cabbage, white onion, and scallions with 4 tablespoons oil; season with salt and pepper. Grill, turning occasionally, until vegetables are charred and softened, about 4 minutes for scallions, 10-12 minutes for cabbage and onion. Let vegetables cool slightly.
12 min
4.
Core cabbage and cut into bite-size pieces along with scallions and onion. Toss chopped vegetables in a large bowl with red onion, lime juice, cilantro, and remaining 2 tablespoons oil; season with salt and pepper.
10 min
5.
Remove steak from marinade, scraping off excess; season with salt and pepper. Grill steak until medium-rare, about 3 minutes per side. Transfer to a cutting board and let rest 5-10 minutes before slicing. Serve steak with vegetables, tortillas, and Dried Chile Salsa.
15 min

Ingredients

•4 cloves garlic cloves, peeled

•¼ cup fresh lime juice

•¼ cup olive oil

•3 tablespoons hot smoked Spanish paprika

•2 tablespoons chopped fresh cilantro

•1 tablespoon ground cumin

•1 teaspoon kosher salt

•1 teaspoon onion powder

•2 pounds skirt steak, cut into 4 equal pieces

•½ head medium head green cabbage, cut into 2 wedges, core intact

•1 large large white onion, halved with some root end attached

•1 bunch bunch scallions, trimmed

•6 tablespoons olive oil, divided

•1 to taste Kosher salt, freshly ground pepper

•1 to taste freshly ground pepper

•¼ small small red onion, finely chopped

•3 tablespoons fresh lime juice

•1 tablespoon chopped fresh cilantro

•12 pieces Warm flour tortillas (for serving)

•1 serving Dried Chile Salsa

Cooking Instructions

Purée garlic, lime juice, oil, paprika, cilantro, cumin, salt, and onion powder in a blender until smooth. Transfer marinade to a resealable plastic bag and add steak. Seal bag and turn to coat; chill at least 4 hours.

240 min

DO AHEAD: Steak can be marinated 1 day ahead. Keep chilled.

Prepare grill for medium-high heat. (Alternatively, heat a grill pan over medium-high heat.) Drizzle cabbage, white onion, and scallions with 4 tablespoons oil; season with salt and pepper. Grill, turning occasionally, until vegetables are charred and softened, about 4 minutes for scallions, 10-12 minutes for cabbage and onion. Let vegetables cool slightly.

12 min

Core cabbage and cut into bite-size pieces along with scallions and onion. Toss chopped vegetables in a large bowl with red onion, lime juice, cilantro, and remaining 2 tablespoons oil; season with salt and pepper.

10 min

Remove steak from marinade, scraping off excess; season with salt and pepper. Grill steak until medium-rare, about 3 minutes per side. Transfer to a cutting board and let rest 5-10 minutes before slicing. Serve steak with vegetables, tortillas, and Dried Chile Salsa.

15 min