Skirt Steak w Carrots and Arugula f. Food and Wine

  • 1 pound skirt steak, cut into 4 pieces

  • 3 tablespoons extra-virgin olive oil, plus more for brushing

  • 1 tablespoon crushed coriander seeds

  • 1 tablespoon smoked sweet paprika

  • 1 1/2 teaspoons finely grated lime zest

  • Kosher salt
  • Pepper

  • 1 red onion, halved and sliced lengthwise 1/4 inch thick

  • 3 multicolored carrots, thinly sliced on the bias

  • 1 jalapeño—halved, seeded and cut into julienne

  • 6 garlic cloves, thickly sliced

  • One 6-ounce bunch of arugula or spinach, coarsely chopped

  • 2 tablespoons fresh lime juice, plus wedges for serving

  • Warm tortillas, for serving

1. Brush the steaks with olive oil and season with the coriander, smoked paprika, lime zest, salt and pepper. Refrigerate for 15 minutes.

2. Preheat a large cast-iron skillet or griddle over high heat until smoking. Add 2 tablespoons of the olive oil and the steaks and cook over high heat, turning once, until charred on the outside and medium-rare within, about 4 minutes total; do not wipe out the skillet. Transfer the steaks to a carving board and let rest for 10 minutes, then thinly slice against the grain. 

3. Meanwhile, in the same skillet or on the griddle, heat the remaining 1 tablespoon of olive oil. Add the onion, carrots, jalapeño and garlic and cook over high heat, stirring, until softened, about 5 minutes. Stir in the arugula and lime juice and cook until sizzling, about 1 minute. Top with the sliced steak and serve with warm tortillas and lime wedges.