Skirt Steak Fajitas With Grilled Cabbage And Scallions
By MooK
Ingredients
- Steak:
- 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
- .
- Vegetables and assembly:
- 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
- Kosher salt, freshly ground pepper
- 1/4 small red onion, finely chopped
- 3 tablespoons fresh lime juice
- 1 tablespoon chopped fresh cilantro
- Warm flour tortillas (for serving)
- Dried Chile Salsa
Details
Preparation
Step 1
For steak:
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.
DO AHEAD: Steak can be marinated 1 day ahead. Keep chilled.
For vegetables and assembly:
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.
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.
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.
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