SKIRT STEAK FAJITAS WITH GRILLED CABBAGE AND SCALLIONS

Skirt Steak Fajitas with Grilled Cabbage and Scallions image

Provided by Josef Centeno

Yield 8 servings

Number Of Ingredients 22

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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 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

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 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.