For the marinade:
3 tablespoons Spanish paprika
1/4 cup extra-virgin olive oil
3 sprigs of rosemary
4 garlic cloves, peeled and cut in half
1 two-pound skirt steak, cut into 4 equal-size pieces
For cooking and serving:
4 tablespoons canola oil
Kosher salt and freshly ground black pepper
1 bunch of spring onions or scallions
1 recipe Scallion Sauce (recipe is here)
Coarse salt, for serving
Extra-virgin olive oil, for serving
1. Marinate the steaks: Mix all the marinade ingredients together in a bowl; toss the steaks in the marinade so they're coated all over. Transfer the steaks and their marinade to a baking dish. Cover and refrigerate for at least 3 hours or overnight.
2. Cook the steaks: Working in two batches, heat 2 tablespoons of the oil in a large skillet over high heat. Season two of the steaks with salt and pepper; cook the steaks, turning once, until well seared on both sides and cooked to the desired doneness. Transfer the steaks to a cutting board and let them rest for at least 5 minutes. Repeat with 2 more tablespoons of the oil and the remaining two steaks.
3. Pour off all but 1 tablespoon of fat and return the pan to high heat. Add the spring onions and cook, turning once, until lightly charred, 3 to 4 minutes.
4. To serve, slice the steak against the grain on a deep bias. Then dollop about 11/2 tablespoons of the scallion sauce onto a serving plate, spreading it out to cover the center of the plate. Place a couple of the charred spring onions over the sauce, then place the sliced steak on top of the spring onions. Sprinkle with a little coarse salt and drizzle a little olive oil on top.
Per serving: 562 calories, 60 grams protein, 2 grams carbohydrates, 33 grams fat, 134 milligrams cholesterol, 173 milligrams sodium, 3 grams dietary fiber.