Skirt steak sits on a bed of a baby arugula, grape tomatoes, and tortilla chips, which is then topped with a cilantro-lime dressing for a simple, yet incredibly flavorful salad.
- For the Dressing:
- 1/2 cup extra-virgin olive oil
- 1/4 cup lime juice
- 1/2 cup packed cilantro leaves
- 1/2 teaspoon Kosher Salt
- 1/2 jalapeno, seeded
- 1 clove garlic
- For the Steak:
- 1 lb skirt steak
- 1 tablespoon kosher salt
- 1 tablespoon olive oil
- Freshly ground black pepper
- 1 bunch baby arugula, washed and dried
- ½ pint grape tomatoes, halved
- Handful of tortilla chips, broken into strips
- Type of fire: Direct
- Grill heat: high
To make the dressing, place extra-virgin olive oil, lime juice, cilantro, ½ teaspoon salt, jalapeno, and garlic in the jar of a blender. Puree until combined and cilantro, jalapeno, and garlic are thoroughly chopped. Set aside.
Salt skirt steak liberally on both sides and let sit at room temperature while preparing the grill. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Brush steak with olive oil and season with black pepper on both sides. Grill steak over high heat until deeply browned on both sides, 3 to 5 minutes per side. Remove to a cutting board and let rest for 10 minutes. Slice into 3 to 4 inch portions with the grain, then slice against the grain into 1/4-inch strips.
Lay arugula on a large platter. Top with tomatoes, tortilla chips, skirt steak, and cilantro-lime dressing and serve.