In a bowl, combine the Peruvian Seasoning, Beans (drained and rinsed), chopped pickled Jalapeños, Dijon mustard, honey, olive oil, red wine vinegar, diced yellow bell pepper, halved grape tomatoes, diced avocado, chopped Italian parsley, minced garlic, chopped cilantro, and the juice of half a lime. Mix well.
Season with salt and pepper to taste. Adjust the lime juice and seasoning as needed. Set the bean salad aside.
Sprinkle Peruvian seasoning on skirt steak, grill for 45 seconds on each side. Let it rest for 10 minutes.
In a blender or food processor, combine the pickled Jalapeños, fresh cilantro leaves, garlic clove, extra heavy mayo, parsley, Cotija Cheese, water, juice of half a lime, and a pinch of salt and pepper. Blend until you achieve a smooth sauce-like consistency.
deep fry at 375 degrees for 3 minutes. Season with salt to taste.
Place the cooked skirt steak on a plate. Spoon the bean salad next to the skirt steak. Drizzle the Aji Verde Sauce over the skirt steak and bean salad. Serve the crispy fresh cut chips on the side. Garnish with additional cilantro leaves and a lime wedge, if desired.