In a shallow baking dish, whisk the juice of Lemon (1) and Lime (1), Extra-Virgin Olive Oil (2 tablespoon), Extra-Virgin Olive Oil (1 teaspoon),Honey (1 teaspoon), Garlic (3 clove), Ground Cumin (2 teaspoon) and Cayenne Pepper (1 pinch).
Add the Skirt Steak (1 pound) to the marinade, turning to make sure both sides are coated, and marinate at room temperature for 30 minutes.
In a small bowl, whisk the juice of Lime (1), juice of Lemon (1/2), Extra-Virgin Olive Oil (1 tablespoon), Extra-Virgin Olive Oil (1 teaspoon) Honey (1 teaspoon), Dijon Mustard (1/2 teaspoon), Salt (to taste) and Ground Black Pepper (to taste) to make the salad dressing.
Carefully slice the kernels from each ear of Sweet Corn (2 ear) into a large mixing bowl. Add the Sweet Cherry (2 cup), very thinly sliced Red Onion (1/4 cup), Jalapeño Pepper (1), Baby Arugula (1 cup) and Fresh Basil Leaf (8) to the bowl and toss to combine.
Add the salad dressing and toss again. Allow the salad to rest for 10 minutes before serving. Meanwhile, heat a lightly oiled grilled or grill pan over medium-high heat.
Remove the steak from the marinade and pat it dry with paper towels. Season generously on both sides with Salt (to taste) and Ground Black Pepper (to taste).Grill the steaks for 2-3 minute per side for medium rate.
Transfer the steak to a cutting board. Let it sit for 5 minutes before thinly slicing again the grain.
Transfer the salad to a serving bowl or plate and top with Goat Cheese (2 ounce) Serve the sliced steak alongside the salad.