I didn't think that you could get away with marinating skirt steak for just 30 minutes, but it works. Since bibb lettuce is hard to find at times, we simply make a three-layered salad with red-leaf on the bottom, the beef in the middle, and the mango-apple stuff on top (with sesame seeds). We used "Sriracha Hot Chili Sauce," which was available at Kroger, and the mango-apple stuff had quite a kick! If you're serving this to friends, make sure you have two mango-apple toppings -- one with chili sauce and one without.
The meat is not hot -- you don't need to skimp on the chili sauce there.
Meanwhile, pool the apple and cut it into 1.5 by .25 by .25 inch sticks. Peel the mango and cut it into similar size sticks. Mix with the lime juice, chili sauce and some salt to season. (If you're making two batches, split it in half and don't use the chili sauce in one half). Set aside.
Heat a dry frying pan on low heat and toast the sesame seeds, turning every now and then, and removing them after they change color a shade or two.
Broil the skirt steak (about 2-3 inches from the broiler) 3-5 minutes per side. Cut into very small pieces, against the grain (removing fat -- you'll find it in weird places with a skirt steak). Toss the steak in the reserved marinade with salt/pepper to taste. Serve by layering lettuce, steak, fruit, sesame seeds.
The real recipe is designed for 60 appetizers. We simply made it for dinner.