SKIRT STEAK FAJITAS WITH GRILLED CABBAGE AND SCALLIONS
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.
Provided by Josef Centeno
Categories Beef Vegetable Super Bowl Cinco de Mayo Dinner Lunch Steak Tailgating Cabbage Tortillas Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 8 servings
Number Of Ingredients 22
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
LISA GAMBLE
[email protected]The steak was a bit tough, but the grilled cabbage and scallions were delicious.
Broken Heart (পাশে থেকো চারদিন)
[email protected]These fajitas were a bit bland for my taste. I think I'll add some more seasoning next time.
Ajwa Info Point
[email protected]I'm not a big fan of cabbage, but the grilled cabbage in these fajitas was surprisingly good.
Abduk Rahman
[email protected]This was my first time making fajitas, and they turned out great! Thanks for the recipe.
Ginly Lim
[email protected]Loved the flavors in this dish! The grilled cabbage and scallions were a nice touch.
Eleno Valles
[email protected]These fajitas were easy to make and tasted great! I'll definitely be making them again.
Peter Kefa Jiwe
[email protected]The steak was a bit tough, but the grilled cabbage and scallions were delicious.
zonunsangi Sangi
[email protected]These fajitas were a bit bland for my taste. I think I'll add some more seasoning next time.
Marchar Burma
[email protected]I'm not a big fan of cabbage, but the grilled cabbage in these fajitas was surprisingly good.
boakye jedidia
[email protected]This was my first time making fajitas, and they turned out great! Thanks for the recipe.
Johan Bekker
[email protected]Loved the flavors in this dish! The grilled cabbage and scallions were a nice touch.
Sphesihle Mthimkhulu
[email protected]These fajitas were easy to make and tasted great! I'll definitely be making them again.
MR Google
[email protected]I followed the recipe exactly, but the steak was overcooked. I think I'll try cooking it for less time next time.
ARBAB KING
[email protected]The skirt steak was a bit tough, but the grilled cabbage and scallions were delicious.
billy higgins
[email protected]These fajitas were delicious! I especially liked the grilled cabbage and scallions. They added a nice smoky flavor to the dish.
Samer Nasir
[email protected]I've made these fajitas several times now, and they're always a crowd-pleaser. The marinade really tenderizes the steak, and the grilled cabbage and scallions are a great way to add some extra veggies to the meal.
Arbazz Khan
[email protected]These fajitas were a hit! The skirt steak was tender and flavorful, and the grilled cabbage and scallions added a nice crunch and smokiness. I served them with guacamole, salsa, and sour cream, and everyone loved them.