Adapted from The Mile End Cookbook by Noah and Rae Bernamoff
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
Diamond Crystal kosher salt and freshly ground black pepper
1 bunch of spring onions or scallions
1 recipe Scallion Sauce (page 76)
Coarse salt, for serving
Extra-virgin olive oil, for serving
Marinate the steaks:
Mix all the marinade ingredients together in a bowl; toss the steaks in the marinade so that 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.
Cook the steaks:
Working in two batches, heat 2 tablespoons of the oil in a large skillet over high heat. Season 2 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 2 steaks.
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.
To serve, slice the steak against the grain on a deep bias. Then dollop about 1