A quick, easy and delicious meal that the whole family will love, these fajitas are wonderfully marinated and paired with grilled vegetables for a crunchy texture in the dish.
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Total Time: 40 Minutes
Servings: 8
Ingredients:
Steak
4 Garlic Cloves, peeled
1/4 Cup Fresh Lime Juice
1/4 Cup Olive Oil
3 Tbsp. Hot Smoked Spanish Paprika
2 Tbsp. Fresh Cilantro, chopped
1 Tbsp. Ground Cumin
1 Tsp. Kosher Salt
1 Tsp. Onion Powder
2 Lb. Skirt Steak, cut into 4 equal pieces
Vegetables and Assembly
1/2 Medium Head Green Cabbage, cut into 2 wedges, core intact
1 Lg. White Onion, halved with some root end attached
1 Bunch Scallions, trimmed
6 Tbsp. Olive Oil, divided
Kosher Salt
Freshly Ground Pepper
1/4 Small Red Onion, finely chopped
3 Tbsp. Fresh Lime Juice
1 Tbsp. Fresh Cilantro, chopped
Warm Flour Tortillas, for serving
STEAK. Pureed 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 one day ahead. Keep chilled.
VEGETABLES AND ASSEMBLY. Prepare grill for 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.
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.
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 salsa or sour cream.
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