Skirt Steak Fajitas with Grilled Cabbage and Scallions

Name: Skirt Steak Fajitas with Grilled Cabbage and Scallions
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Mexican
Ingredients: 8 servings Warm flour tortillas (for serving); 1 Tbsp chopped fresh cilantro; 4 garlic cloves, peeled; 1 medium heads green cabbage, cut into 2 wedges, core intact; 1 Tbsp ground cumin; 8 servings Kosher salt, freshly ground pepper; 3 Tbsps fresh lime juice; 6 Tbsps olive oil, divided; 1 teaspoon onion powder; 3 Tbsps hot smoked Spanish paprika; 0 smalls red onion, finely chopped; 8 servings Dried Chile Salsa; 1 bunch scallions, trimmed; 907 grams skirt steak, cut into 4 equal pieces; 1 large white onion, halved with some root end attached

Skirt Steak Fajitas with Grilled Cabbage and Scallions is If you have warm flour tortillas, chile salsa, lime juice, and a few other ingredients on hand, you can make it. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert.

Instructions

Purée garlic, lime juice, oil, paprika,cilantro, cumin, salt, and onion powder in ablender until smooth.

Ingredients you will need

Onion Powder

Lime Juice

Cilantro

Paprika

Garlic

Cumin

Salt

Cooking Oil

Transfer marinade toa resealable plastic bag and add steak. Sealbag and turn to coat; chill at least 4 hours.

Ingredients you will need

Marinade

Steak

Equipment you will use

Ziploc Bags

DO AHEAD: Steak can be marinated1 day ahead. Keep chilled.

Ingredients you will need

Steak

Prepare grill for medium-high heat. (Alternatively, heata grill pan over medium-high heat.)

Equipment you will use

Grill Pan

Grill

Drizzlecabbage, white onion, and scallions with 4tablespoons oil; season with salt and pepper. Grill,turning occasionally, until vegetables arecharred and softened, about 4 minutes forscallions, 10–12 minutes for cabbage andonion.

Ingredients you will need

Salt And Pepper

White Onion

Vegetable

Green Onions

Cabbage

Cooking Oil

Equipment you will use

Grill

Let vegetables cool slightly.

Ingredients you will need

Vegetable

Core cabbage and cut into bite-sizepieces along with scallions and onion. Tosschopped vegetables in a large bowl withred onion, lime juice, cilantro, and remaining2 tablespoons oil; season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lime Juice

Vegetable

Green Onions

Cilantro

Cabbage

Onion

Cooking Oil

Equipment you will use

Bowl

Remove steak from marinade, scrapingoff excess; season with salt and pepper.Grill steak until medium-rare, about3 minutes per side.

Ingredients you will need

Salt And Pepper

Marinade

Steak

Equipment you will use

Grill

Transfer to a cuttingboard and let rest 5–10 minutes beforeslicing.

Serve steak with vegetables, tortillas,and Dried Chile Salsa.

Ingredients you will need

Dried Chili Pepper

Vegetable

Tortilla

Salsa

Steak

Equipment

Ingredients

Servings:

8servings

Warm flour tortillas (for serving)1Tbsp

chopped fresh cilantro 4

garlic cloves, peeled 1medium heads

green cabbage, cut into 2 wedges, core intact 1Tbsp

ground cumin 8servings

Kosher salt, freshly ground pepper 3Tbsps

fresh lime juice 6Tbsps

olive oil, divided 1teaspoon

onion powder 3Tbsps

hot smoked Spanish paprika 0smalls

red onion, finely chopped 8servings

Dried Chile Salsa 1bunch

scallions, trimmed 907grams

skirt steak, cut into 4 equal pieces 1large

white onion, halved with some root end attached

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Provenance Vineyards Napa Valley Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.