For the marinated skirt steak: Combine the brown sugar, hot sauce and orange juice in a shallow container. Add the steak and marinate, refrigerated, for at least 20 minutes and up to 2 hours.
For the pomegranate pico: Roll the pomegranate to loosen the seeds, then cut the pomegranate in half. Hold one of the halves over a bowl, cut-side down, and tap the top with a spoon while lightly squeezing to release the seeds (save the remaining pomegranate half for another use). Add the pineapple, jalapeno, olive oil, lime juice and some salt; toss and set aside.
For the poblano crema: Add the cilantro, creme fraiche, salt, garlic, poblanos and lime zest and juice to a food processor; process to combine. Set aside.
Prepare a grill for high heat. Grill the skirt steak for 6 to 8 minutes per side. Let rest, then slice thinly.
For serving: Fry the corn tortillas in vegetable oil until crisp; set aside.
Place the arugula in a bowl and dress with the olive oil, lime juice and a pinch of salt.
To plate: Smear some poblano crema across a plate; place a tortilla, off-center, on top. Add a small portion of the arugula salad to the tortilla, followed by some steak. Top with some pomegranate pico and garnish with cotija.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
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