Skirt Steak Salad With Cilantro-Lime Dressing Recipe

To make the dressing, place extra-virgin olive oil, lime juice, cilantro, 1⁄2 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 grill 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.