Skirt Steak Fajitas with Grilled Cabbage and Scallions

Ingredients

• 4 garlic cloves
• peeled
• 1/4 cup fresh lime juice
• 1/4 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
• 1/2 medium head green cabbage
• cut into 2 wedges
• core intact
• 1 large white onion
• halved with some root end attached
• 1 bunch scallions
• trimmed
• 6 tablespoons olive oil
• divided

Instructions

1. 1

   Purée garlic, lime juice, oil, paprika, cilantro, cumin, salt, and onion powder in a blender until smooth.

2. 2

   Transfer marinade to a resealable plastic bag and add steak.

3. 3

   Seal bag and turn to coat; chill at least 4 hours.

4. 4

   DO AHEAD: Steak can be marinated 1 day ahead.

5. 5

   Keep chilled.

6. 6

   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.

7. 7

   Grill, turning occasionally, until vegetables are charred and softened, about 4 minutes for scallions, 10–12 minutes for cabbage and onion.

8. 8

   Let vegetables cool slightly.

9. 9

   Core cabbage and cut into bite-size pieces along with scallions and onion.

10. 10

    Toss chopped vegetables in a large bowl with red onion, lime juice, cilantro, and remaining 2 tablespoons oil; season with salt and pepper.

11. 11

    Remove steak from marinade, scraping off excess; season with salt and pepper.

12. 12

    Grill steak until medium-rare, about 3 minutes per side.

13. 13

    Transfer to a cutting board and let rest 5–10 minutes before slicing.

14. 14

    Serve steak with vegetables, tortillas, and Dried Chile Salsa.