Skirt Steak Sizzle with Carrots and Arugula

• 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 (not baby), trimmed and coarsely chopped
• 2 tablespoons fresh lime juice, plus wedges for serving

Warm tortillas,

for serving

1. Brush the steaks with olive
2. Ludo Lefebvre’s Ultimate Steak Tartare
3. Preheat a large cast-iron
4. 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