Ingredients

• 4 garlic cloves, peeled
• 1/4 cup fresh lime juice
• 1/4 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
• 1/2 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, freshly ground pepper
• 1 freshly ground pepper
• 1/4 small red onion, finely chopped
• 3 tablespoons fresh lime juice
• 1 tablespoon chopped fresh cilantro
• Warm flour tortillas (for serving)
• Dried Chile Salsa

Instructions

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.
2. DO AHEAD: Steak can be marinated 1 day ahead. Keep chilled.
3. Prepare grill for medium-high heat. (Alternatively, heat a grill pan over medium-high heat.) Drizzle cabbage, white onion, and scallions with 4 tablespoons 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.
4. 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 tablespoons oil; season with salt and pepper.
5. 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.