Grilled Skirt Steak Salad

Makes 4-6 servings

Ingredients:

• 1 lb skirt steak
• 1 Tbsp kosher salt
• 1 Tbsp olive oil
• Freshly ground black pepper (to taste)
• 1 bunch baby arugula, washed and dried
• ½ pint grape tomatoes, halved
• 10 tortilla chips, broken into strips

Dressing:

• ½ cup olive oil
• ¼ cup lime juice
• ½ cup packed cilantro leaves
• ¼ tsp Kosher salt
• ½ fresh jalapeno, seeded (keep seeds for an extra kick)
• 1 clove garlic

Preparation:

• Salt skirt steak liberally on both sides and let sit at room temperature while preparing the grill or frying pan.
• 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 ¼ inch strips.
• To make the dressing, place extra-virgin olive oil, lime juice, cilantro, ½ teaspoon salt, jalapeno, and garlic in a blender. Puree until combined and cilantro, jalapeno, and garlic are thoroughly chopped. Set aside.
• Lay arugula on a large platter. Top with tomatoes, tortilla chips, skirt steak, and cilantro-lime dressing and serve.

Fueling Tips:

• Dressing can be replaced with a herb chimichurri, keep the jalapeno for heat!