Skirt Steak Fajitas with Grilled Cabbage and Scallions

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. 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. 2.

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

3. 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. 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. 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