To begin, marinate your skirt steak and make your chili and set aside.
Peel and cut potatoes into fries, or use frozen fries. Heat oil in a deep fryer or pot to 375°F. Fry potatoes until golden and crispy, then drain on paper towels. Season fries with bacon sea salt while hot.
Preheat grill to medium-high heat. Remove flank steak from marinade and grill to desired doneness, about 4-5 minutes per side for medium-rare. Let rest before slicing thinly against the grain.
Layer fries on a serving platter. Top with Mexican blend cheese, chili, cheese sauce, sliced flank steak, pastrami, and chopped bacon. Garnish with sliced jalapenos and chili peppers. Serve hot and enjoy!