Paprika and Coriander Rubbed Steaks With Orange-Coriander Salsa

6 steps · 45 min total

1. 01

   Make the Salsa

   Combine the navel oranges, garlic, spring onion, coriander, 1 tablespoon olive oil, and 1 pinch chili flakes in a bowl. Season with salt and pepper to taste. Cover the bowl and set it aside at room temperature while you prepare the steaks.
2. 02

   Rub the Steaks

   Pat the steaks dry with a paper towel; removing excess moisture helps them get a good sear. In a small bowl, mix the 1 teaspoon paprika, 1 teaspoon coriander, and 1/2 teaspoon pepper. Rub this spice blend all over the steaks, pressing it gently into the meat.
3. 03

   Sear the Steaks

   Heat a pan with olive oil over high heat until it's just shimmering. Add the steaks and sear them for about 2 minutes per side, until the outside is caramelized and deep brown, and the center is still rosy pink.
4. 04

   Rest and Slice

   Remove the steaks from the pan and season both sides with salt. Loosely tent them with foil and let them rest for 5 minutes; this allows the juices to redistribute, keeping the meat tender.

   Once rested, slice the steaks as thinly as you can against the grain. Arrange the slices on a platter.

5. 05

   Add Salsa

   Spoon the reserved orange salsa over the sliced steaks. Don't forget to pour any accumulated juices from the resting platter over everything.
6. 06

   Serve

   Serve the steaks and salsa right away.