Ingredients

• 1/2 cup olive oil, plus more for oiling grill
• 1 tablespoon whole cumin seeds
• 4 garlic cloves, smashed
• 3/4 cup packed fresh cilantro leaves, divided
• 2 tablespoons fresh lime juice
• 1 tablespoon soy sauce
• 2 teaspoons ancho chile powder
• 2 1/4 teaspoons kosher salt, divided
• 1 teaspoon honey
• 1 1/2 pounds skirt steak, cut crosswise into 2 equal pieces
• Lime wedges and pico de gallo, for serving

Directions

Marinade:

1. Heat the oil, cumin, and garlic in a small skillet over medium heat. Cook, stirring often, until fragrant and the garlic is lightly browned, about 3 to 4 minutes. Remove from heat and let cool for 5 minutes.
2. In a blender, combine the cooled oil mixture, 1/2 cup cilantro, lime juice, soy sauce, chile powder, 1 1/2 teaspoons salt, and honey. Process until smooth, about 30 seconds.
3. Reserve 1 tablespoon of the marinade. Place the skirt steak pieces in a large ziplock plastic freezer bag, pour in the remaining marinade, seal the bag, and shake to ensure the steak is evenly coated. Chill for 2 hours.

Preparing to Grill:

1. Remove the steaks from the marinade and place them on a rimmed baking sheet lined with paper towels. Do not rub off the excess marinade. Sprinkle both sides of the steaks with the remaining 3/4 teaspoon salt, and let them stand at room temperature while you preheat the grill.

Grilling:

1. Open the bottom vent of the grill completely. Light a charcoal chimney starter filled with natural lump charcoal (about 4 pounds). When the charcoal is covered with gray ash, pour it evenly onto the bottom grate of the grill. Place the top grill grate on the grill, close the lid, and preheat to high (450°F to 500°F).
2. Place the steaks on the oiled grill grate. Grill, uncovered, until charred and cooked to your desired degree of doneness, about 2 minutes per side for medium-rare.

Garnish and Serve:

1. Let the steak rest for 5 minutes on a cutting board with a juice channel. Slice the steak against the grain. Stir the board juices and the reserved 1 tablespoon marinade; drizzle over the sliced steak.
2. Sprinkle with the remaining 1/4 cup cilantro and serve with lime wedges and pico de Gallo.