Skirt Steak with Charred-Okra and Plum Salad

Marinate the steakIn a large bowl, whisk all of the ingredients through the garlic until smooth. Put the steak in a large resealable plastic bag and pour in the marinade. Seal the bag and refrigerate for at least 2 hours or up to 8 hours.

Light a grill or preheat a grill pan. Remove the steak from the marinade and season lightly with salt and pepper. Grill over high heat, turning once, until lightly charred outside and medium-rare within, 5 to 6 minutes. Transfer to a carving board and let rest. Leave the grill on.

Meanwhile, make the saladIn a large bowl, toss the okra with the canola oil and season with salt and pepper. Grill cut side down over high heat until charred, 3 to 5 minutes. Transfer to a plate and let cool slightly. In a serving bowl, whisk the lime juice with the olive oil and shallot and season with salt and pepper. Add the plums, jicama, celery leaves, serrano and charred okra and toss well. Season with salt and pepper. Carve the steak against the grain and serve with the salad.