Skirt Steak Fajitas with Grilled Cabbage and Scallions

mexican beef vegetable super bowl cinco de mayo dinner lunch steak tailgating cabbage tortillas bon appétit sugar conscious paleo dairy free wheat/gluten-free peanut free tree nut free soy free no sugar added kosher

Josef Centeno

8 servings

Source

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

Method

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.

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.