Skirt Steak Fajitas with Grilled Cabbage and Scallions

Directions

1. 1.

   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.

2. 2.

   DO AHEAD: Steak can be marinated 1 day ahead. Keep chilled.

3. 3.

   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.

4. 4.

   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.

5. 5.

   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.