Here's a great summer salad. We paired this salad with our toasted guajillo chile dressing which stands up nicely to the arugula. If you'd like a little more zip to the dressing, add the chipotle to the dressing. The mango gives this dish a fruity component that balances nicely with the skirt steak. Top the salad off with the spicy glazed nuts and you'll have a dish that you'll want to prepare all summer long.
Make the dressing. Pour the oil in a small skillet over medium heat. While the oil is heating, break the stems off the chiles, tear them open and shake out all the seeds. Lay tthe chiles in the oil, along with the garlic. Turn and stir continually until the insides have lightened in color and they are toasty smelling, about 30 seconds if the oil isn’t too hot.
Remove from the heat. Transfer the chiles to a blender jar (leave the oil and garlic in the pan). Add the vinegar, salt and chipotle (if using), then blend for 30 seconds. When the oil and garlic are cool (5 to 10 minutes) add to the blender. Blend until smooth—it may take a minute or more. Taste and highly season with more salt. Measure 1/3 cup of the dressing to use as a marinade for the steak. Pour the rest into a jar with a secure lid. Shake well immediately before use.
Marinate the steaks. Place the steaks in a non-reactive dish and pour the reserved 1/3 cup of dressing over the steaks. Cover with plastic wrap and refrigerate for about 1 hour.
Grill the steaks. Heat your gas grill to medium-high, or light a charcoal fire and let it burn until the charcoal is covered with white ash but is still quite hot. Remove the steaks from the marinade and salt both sides. Lay the steaks on the grill. When richly colored underneath (about 3 to 4 minutes), flip and cook on the other side until medium rare (about 2 or 3 minutes more). Remove and place on a wire rack set over a baking sheet to cool before slicing against the grain into 1/2-inch strips. Place the steak into a small bowl and toss with 1/2 of the remaining dressing.
Plate the salad. In a large bowl, add the arugula and mango and toss with remaining dressing. Portion the salad between four dinner plates. Sprinkle the steak over the individual salads and garnish with the chopped glazed pecans.