Steak fajitas are common in the Baja region of Mexico. Here, Food & Wine’s Justin Chapple makes his with smoky paprika and fragrant coriander, as well as an abundance of vegetables. Slideshow: More Skirt Steak Recipes
Brush the steaks with olive oil and season with the coriander, smoked paprika, lime zest, salt and pepper. Refrigerate for 15 minutes.
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.
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.