This elegant salad pairs a simple seared flank steak with a bright citrus dressing and creamy goat cheese.
Sprinkle both sides of steak with 1/4 teaspoon each salt and pepper. Heat 1 teaspoon oil in a medium skillet over medium-high heat. Add the steak and cook to desired doneness, 6 to 8 minutes per side for medium (145 degrees F). Tent with foil and let stand for 10 minutes.
Meanwhile, grate 1 teaspoon zest and squeeze 1/4 cup juice from one of the oranges. Whisk the zest and juice, the remaining 2 teaspoon oil, vinegar, honey, garlic, mustard, paprika, rosemary and the remaining 1/4 teaspoon each salt and pepper in a small bowl.
Peel the remaining 3 oranges and slice into rounds. Slice the steak thinly across the grain. Place arugula on a serving platter; top with the steak, the orange slices, onion, goat cheese (or feta) and pecans. Drizzle with the vinaigrette.