SKIRT STEAK FAJITAS WITH GRILLED CABBAGE AND SCALLIONS

Steps:

• 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
• 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
• 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
• 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.