Slices of skirt steak are hefty counterpoints to leafygreens and cut mango inan Asian-influenced salad.
Whisk ponzu, honey, ginger, lemon juice, and vinegar in a medium bowl. Add oils in a slow, steady stream, whisking constantly until emulsified. Transfer half of the mixture to a medium bowl for the dressing. Add chili paste to remaining half for the marinade; whisk to combine.
Put steak into a medium baking dish. Add marinade; turn to coat. Cover; marinate in the refrigerator, flipping occasionally, at least 1 hour (up to overnight).
Preheat grill to medium-high (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Bring steak to room temperature; discard marinade. Season steak with salt and pepper. Grill, flipping once, until medium-rare, about 4 minutes per side. Remove from grill, and let rest 10 minutes.
Cut steak at an angle against the grain into 1/2-inch-thick slices. Toss steak, frisee, mango, and carrot in bowl with dressing. Transfer to a serving platter.
Ponzu, a Japanese sauce, is a tasty blend of sweet, sour, and salt. Look for it in Asian markets.