Step 1

Marinate the steak:

Step 2

In a nonreactive container, combine the garlic, lime juice, soy sauce, vinegar, honey and thyme, and stir to combine well.

Step 3

Place the steak in the marinade, cover and refrigerate for 4 to 5 hours.

Step 4

Grill the steak:

Step 5

Preheat grill to medium-high heat.

Step 6

Pull meat out and let rest for 30 minutes at room temperature. Season with kosher salt.

Step 7

On a preheated grill, place the steak on lightly oiled grates.

Step 8

Once you have nice color on one side, flip the steak and cook until it reaches an internal temperature of 135 F.

Step 9

Let the meat rest for roughly 4 minutes.

Step 10

Make the chimichurri:

Step 11

Combine all ingredients to form a salsa-like consistency. Season with salt and pepper.

Step 12

To serve:

Step 13

Thinly slice the skirt steak against the grain, finish with olive oil and cracked pepper, and serve with chimichurri on the side.