Coriander-Orange Skirt Steak with Arugula

Step 1

In a small bowl, stir together the orange zest, coriander, garam masala, 2½ teaspoons salt and ½ teaspoon pepper. Measure 1 tablespoon of the mixture into a large bowl; set aside. Rub the remaining mixture onto both sides of each piece of steak, massaging it into the meat. Let stand for about 15 minutes.

Step 2

In a nonstick 12-inch skillet over medium-high, heat 1 tablespoon of oil until shimmering. Add the steak in a single layer and cook without disturbing until well browned, 3 to 4 minutes. Flip and cook until the second sides are well browned and the center of the thickest piece reaches 125°F for medium-rare or 130°F for medium, another 3 to 4 minutes. Transfer to a platter, tent with foil and let rest for 10 minutes.

Step 3

To the reserve spice mixture, whisk in the orange juice, sherry vinegar, ¼ teaspoon salt and the remaining 2 tablespoons oil. Add the arugula, toss, then transfer to a platter. Slice the steak thinly against the grain and place on top of the arugula.