A sunny, clear-skies holiday calls for a terrific backyard barbecue and meal.  Memorial Day is Grilling Day here at Summerset, and this series is about jumpstarting your summer grilling season with a selection of great recipes.  Next up is Skirt Steak Fajitas with Grilled Cabbage and Scallions featuring a lime and cilantro marinade, freshly roasted vegetables, and a fresh made dried chile salsa. Bursting with flavor and glorious textures, all surrounded by a warmed tortilla, these fajitas are perfect for relaxing outside.

Begin by marinating the skirt steak in a puree of lime juice, garlic, smoked paprika, olive oil, fresh cilantro, cumin, salt, and onion powder to infuse moisture and break up the tissue.  Grill the cabbage, onion, and scallions over medium-high heat till charred and blackened, and then chop and toss with red onion, lime juice, cilantro, oil, salt, and pepper.  Grill the steak for just a few minutes per side, allow to rest, slice, and serve on warmed tortillas with vegetables and dried chile salsa for a savory party in your hand.  The lime and cilantro bring refreshment and the tender steak cuts through the vegetables with mesquite brilliance.  So kick off your summer barbecue adventures with these delicious fajitas and other recipes because Memorial Day is Grilling Day.

Serves 8

Skirt Steak Fajitas with Grilled Cabbage and Scallions Ingredients

Steak

• 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

Vegetables and assembly

• 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

Bar Amá’s Dried Chile Salsa

• 1½ oz. dried chiles de árbol
• 1½ oz. ancho chiles
• 1 medium white onion, chopped
• 4 cloves garlic peeled
• 1 tablespoon kosher salt
• ⅓ cup distilled white vinegar

Skirt Steak Fajitas with Grilled Cabbage and Scallions Directions

Steak

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.

DO AHEAD: Steak can be marinated 1 day ahead. Keep chilled.

Vegetables and assembly

1. 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.
2. 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.
3. 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.

Bar Amá’s Dried Chile Salsa

1. Toast chiles in a dry medium skillet over high heat, turning often, until fragrant, about 3 minutes. Let cool slightly, then remove stems and seeds. Place chiles, onion, garlic, salt, and 1½ cups water in a medium saucepan. Bring to a boil. Reduce heat and simmer until very soft, 15–20 minutes. Purée chile mixture in a blender until smooth. Strain into a medium bowl and mix in vinegar.

DO AHEAD: Salsa can be made 4 days ahead. Cover and chill.

Taken from bonappetit.com
https://www.bonappetit.com/recipe/skirt-steak-fajitas-with-grilled-cabbage-and-scallions\