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1
To make the marinade, combine all of the ingredients in a bowl and whisk together until combined.
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2
Put the skirt steak in a large zipper-lock plastic bag and add the marinade.
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3
Seal and shake the bag to make sure the meat is well coated.
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4
Place in a baking dish and refrigerate for 8 hours or up to overnight, turning the bag a few times.
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5
To make the dressing, combine all the ingredients in a blender and blend until smooth and well combined.
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6
Add 1 tablespoon water to thin if the mixture is too thick.
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7
Refrigerate until ready to use.
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8
Prepare a charcoal grill for medium-high heat.
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9
Clean and oil the grill grate.
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10
(Alternatively, heat a stovetop cast-iron grill pan and oil the grill.)
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11
Place the skirt steak over the heat.
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12
Cover the grill and cook, turning the steak occasionally, until nicely seared and cooked to medium-rare (about 115120 degrees F).
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13
Transfer the steak to a cutting board, tent with foil, and let it rest for 10 minutes.
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14
Thinly slice the steak against the grain.
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15
To assemble the salad, toss the steak and beans together in a bowl with 2 tablespoons of the dressing.
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16
Arrange a layer of tortilla chips on a serving platter.
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17
Top with the meat and beans, then the lettuce, tomatoes, and avocado, in that order.
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18
Drizzle with some of the dressing.
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19
Sprinkle with the cheese and olives.
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20
Dollop the sour cream over the top and garnish with cilantro.
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21
Serve with more dressing on the side.
