To make the dry rub, combine all ingredients and pulse in a spice or coffee grinder. Store in a mason jar or airtight container and keep in the pantry for up to one month.
One hour prior to grilling, brush steaks with ¼ cup Jordan Extra Virgin Olive Oil and dust with the dry rub (rubbing is not necessary). Cover with plastic wrap and allow steaks to come to room temperature.
Preheat oven to 400 degrees. Slice potatoes lengthwise and toss with 4 tablespoons olive oil, thyme, marjoram, salt and pepper. On a baking sheet arrange potatoes cut side up and roast until “paring knife tender” (approximately 20-25 minutes). Remove from oven and keep warm.
Preheat grill to medium high and lightly oil. Grill steaks for a total of six to seven minutes turning once. Remove steaks from grill, tent with foil and allow to rest for six minutes.
Toss arugula, shallot and lemon juice. Arrange on a platter and top with roasted potatoes and skirt steak sliced on the bias. Finish with Grey Sea Salt or Maldon Salt.