Name: Skirt Steak Fajitas with Grilled Cabbage and Scallions
Yield: 8 Servings
Ingredients: 4 cloves garlic peeled; ¼ cup fresh lime juice; ¼ cup olive oil; 3 tablespoons hot smoked Spanish paprika; 2 tablespoons chopped fresh cilantro; 1 tablespoon ground cumin; 1 teaspoon kosher salt; 1 teaspoon onion powder; 2 pounds skirt steak, cut into 4 equal pieces; ½ medium head green cabbage, cut into 2 wedges, core intact; 1 large white onion, halved with some root end attached; 1 bunch scallions, trimmed; 6 tablespoons olive oil, divided; Kosher salt and freshly ground black pepper; ¼ small red onion, finely chopped; 3 tablespoons fresh lime juice; 1 tablespoon chopped fresh cilantro; Warm flour tortillas (for serving); Bar Amá's Dried Chile Salsa (click for recipe)

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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.

Recipe notes