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.
Ingredients
8 Servings
Steak
4
¼
¼
3
2
1
1
1
2
Vegetables and assembly
½
1
1
6
¼
3
1
Preparation
Steak
Step 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.
Step 2
DO AHEAD: Steak can be marinated 1 day ahead. Keep chilled.
Vegetables and assembly
Step 3
Prepare grill for medium-high heat. (Alternatively, heat a grill pan over medium-high heat.) Drizzle cabbage, white onion, and scallions with 4 Tbsp. 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.
Step 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 Tbsp. oil; season with salt and pepper.
Step 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.
Nutrition Per Serving
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Reviews (39)
Back to TopAnon: A chef friend gave me this tip: create and use the marinate WITHOUT the oil, which blocks the meat taking in the flavors from everything else. The last 15 mins or so add the oil.
Bob
Va. Beach, VA
9/6/2021
Love this recipe and one that I make time and time again. I would have to say the marinade taste so much better with chicken vs. skirt steak. I pair it with a cilantro lime creama sauce and it is out of this world!
Anonymous
Dallas, TX
5/29/2020