ingredients

For the salad:

• 1/4 cup lime juice 
• 1/4 cup extra virgin olive oil 
• 1-2 Tablespoons honey, to taste 
• 1/2 teaspoon cumin 
• 1/2 teaspoon garlic powder 
• Several handfuls arugula 
• Cooked corn kernels, freshly cut off the cob 
• Cherry tomatoes, halved 
• Thinly sliced red onion 
• Salt and Pepper, to taste

For the Steak:

• 1.5-2 lbs. skirt steak 
• 1/2 cup finely chopped cilantro 
• 1/4 cup lime juice (about 2 limes) 
• 3 garlic cloves, minced 
• 1/2 teaspoon Kosher salt 
• 1/2 teaspoon black pepper 
• Pinch cayenne 
• 1/2 cup olive oil

cooking

1. Remove the skirt steak from the packaging. There will likely be a thick layer of marbled fat one side. Use a sharp, thin knife to cut away most of the fat. It's fine if a few small patches remain.  
2. Whisk together the cilantro, lime juice, garlic, salt, pepper, and cayenne. Whisk in the olive oil. Place the skirt steak in a plastic bag or a shallow baking dish. Add the marinade, making sure the steak is coated on both sides. Refrigerate for 30 minutes to an hour.  
3. Meanwhile, prepare the salad. To make the vinaigrette, whisk together the lime, olive oil, honey, cumin, and garlic powder until combined. Place some of the vinaigrette at the bottom of a large bowl. Top with the arugula, corn, tomatoes, and onion. Toss until well coated. Season with salt and pepper to taste.  
4. To prepare the steak, heat a grill or a cast iron skillet over medium high heat. If you're using a skillet, you may have to cut the skirt steak in half and cook in two batches so it will fit. Heat a swirl of olive oil in the skillet or coat the grill grates with oil. Take the steak out of the marinade and place it directly on the grill or skillet. Sear for 4-5 minutes then flip and continue to cook another 4-5 minutes, or until the internal temperature reaches 135 for medium rare or 160 for medium. Place the steak on a cutting board, tent with foil, and rest for at least 5 minutes. When ready to serve, slice steak in thin slices against the grain. Serve with arugula salad.