Directions

1. Using a sharp, thin knife, cut away the thick layer of fat from the skirt steak on one side.
2. Combine the lime juice, garlic, salt, pepper, and cayenne in a large bowl, mix well. Add in the olive oil and put the skirt steak in a plastic bag or dish with the marinade. Refrigerate for 30 minutes to an hour.
3. While the steak marinates, prepare the salad and vinaigrette dressing. First, combine the lime, olive oil, honey, cumin, and garlic powder then mix together. Drizzle a little of the vinaigrette at the bottom of a large bowl, then top with the arugula, corn, tomatoes, and onion. Toss until evenly coated, season with salt and pepper to taste.
4. Preheat grill to medium high heat and coat the grates with oil.
5. Sear the steak 4-5 minutes, flip and sear for another 4-5 minutes, or until the internal temperature reaches 135 for medium rare or your desired doneness.
6. Remove from grill, cover with foil and let rest for at least 5 minutes.
7. Slice steak against the grain in to thin slices and serve with arugula salad.