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.