0.5 medium head cabbage green cut into 2 wedges, core intact
1 tablespoon ground cumin
8 servings kosher salt freshly ground
3 tablespoons juice of lime fresh
6 tablespoons olive oil divided
1 teaspoon onion powder
3 tablespoons paprika smoked spanish hot
0.3 small onion red finely chopped
8 servings chile salsa dried
1 bunch scallions trimmed
2 pounds skirt steak cut into 4 equal pieces
1 large onion white with some root end attached halved
Equipment
bowl
grill
ziploc bags
grill pan
Directions
Purée garlic, lime juice, oil, paprika,cilantro, cumin, salt, and onion powder in ablender until smooth.
Transfer marinade toa resealable plastic bag and add steak. Sealbag and turn to coat; chill at least 4 hours.
DO AHEAD: Steak can be marinated1 day ahead. Keep chilled.
Prepare grill for medium-high heat. (Alternatively, heata grill pan over medium-high heat.)
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.
Let vegetables cool slightly.
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.
Remove steak from marinade, scrapingoff excess; season with salt and pepper.Grill steak until medium-rare, about3 minutes per side.
Transfer to a cuttingboard and let rest 5–10 minutes beforeslicing.
Serve steak with vegetables, tortillas,and Dried Chile Salsa.
