Name: Skirt Steak Fajitas with Grilled Cabbage and Scallions
Cook time: 40 minutes
Total time: 5 hours (includes marinating time)
Yield: 8 servings
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; Kosher salt, freshly ground pepper; 1 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

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Photo by Marcus Nilsson

The vegetables should still have plenty of bite when you pull them off the grill; you want a mix of textures between the tender steak, crisp toppings, and soft tortillas.

Recipe notes

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