Skirt Steak Tacos with Grilled Cabbage and Onions

This recipe comes from Bon Appetit; it is festive and delicious! Enjoy with a margarita or beer and some refried beans.

For the steak marinade:
3 lbs skirt steak
6 garlic cloves, finely chopped 
6 T lime juice
1 T hot smoked Spanish paprika
1 T mild paprika (it doesn’t have to be Spanish)
2 T chopped cilantro
2 t salt
1 T cumin
1 t onion powder
freshly ground pepper

Whisk marinade ingredients and pour over the skirt steak, taking care to make sure that it is completely dunked on both sides. Marinade all day or overnight. Grill the steak over high heat for about 3 minutes per side, depending on how thick your steak is. Slice thinly and cover while you grill your vegetables.

For the vegetables:
1 small head red cabbage, cut into 4ths
1 large white onion, cut into 4 wedges
1 bunch scallions, cut into 2 inch pieces
salt and pepper
EVOO for brushing the vegetables
lime juice for squeezing over the veg after they are grilled

Brush the vegetables with olive oil and season with salt and pepper. Grill the cabbage and white onion first on a grill pan over high heat until well charred– they will still retain some crispiness. This should take about 10 minutes or so. Remove the cabbage/onion mixture and add the scallions–grill until they are charred (just a few minutes). Put the veggies in a bowl and squeeze some lime juice over them.

Serve the tacos with:
pico de gallo or salsa (purchased)
cotijo cheese (this is a crucial ingredient!)
chopped cilantro

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