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1
In a small dry skillet, toast the peppercorns and coriander seeds over moderately high heat, shaking the pan frequently, until fragrant, about 1 minute.
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2
Transfer the toasted peppercorns and coriander seeds to a work surface and let cool.
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3
Using the back of a heavy knife, coarsely crack the peppercorns and coriander.
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4
Transfer to a large, sturdy resealable plastic bag.
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5
Add the minced garlic and 1/4 cup each of the soy sauce and granulated sugar, then add the steaks and seal the bag, carefully pressing out as much air as possible.
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6
Refrigerate for 2 hours.
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7
Meanwhile, in a medium saucepan, heat the oil until shimmering.
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8
Add the shallots and cook over moderate heat, stirring frequently, until golden and crisp, about 10 minutes.
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9
Using a slotted spoon, transfer the shallots to a paper towellined plate.
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10
Sprinkle with salt and let cool.
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11
Reserve the shallot oil and let cool.
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12
Using a very sharp knife, peel the oranges, carefully removing all of the bitter white pith.
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13
Cut in between the section membranes, releasing the orange sections into a bowl.
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14
Light a grill.
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15
Remove the steaks from the marinade and scrape off some of the solids.
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16
Grill the steaks over a medium-hot fire, turning occasionally, about 10 minutes for medium-rare meat.
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17
Transfer the steaks to a cutting board and let rest for 15 minutes.
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18
In a large bowl, combine the fresh orange juice, lime juice, rice vinegar, serrano chile and the remaining 1 1/2 tablespoons of low-sodium soy sauce and 1 tablespoon of sugar.
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19
Slowly whisk in 1/2 cup of the reserved shallot oil (reserve the remaining oil for another use) and season the dressing with salt and pepper.
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20
Add the orange segments, watercress and frisee.
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21
Season the salad with salt and pepper and toss well.
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22
Transfer the salad to large plates.
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23
Slice the steak across the grain and arrange on the salads.
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24
Sprinkle with crispy shallots and serve immediately.
