Grilled Skirt Steak with Chimichurri

Place the skirt steak in a large resealable bag.

In a large bowl, prepare the marinade by juicing the limes.

Add honey, 1/3 cup of olive oil, and chili lime seasoning to the lime juice. Whisk to combine.

Taste and adjust the marinade if needed, adding more honey, olive oil, or seasoning to your preference.

Reserve 1/4 cup of the marinade in a separate bowl and set it aside to use as the base for the chimichurri.

Pour the remaining marinade over the skirt steak in the bag. Seal the bag, ensuring the steak is fully coated, and let it marinate for about 2 hours.

To make the chimichurri, add the finely chopped parsley, cilantro, and minced garlic to the bowl with the reserved marinade.

Add the finely sliced Fresno pepper, balsamic vinegar, all-purpose seasoning, and 1/2 cup of olive oil to the bowl.

Whisk the chimichurri ingredients together until well combined. Let it sit for the flavors to meld.

Preheat your grill to high heat.

Remove the steak from the marinade and place it on the hot grill. Cook for 7-8 minutes total, flipping every couple of minutes for a good char.

During the last few flips, pour the remaining marinade from the bag over the steak to create a glaze.

Once cooked to your desired doneness, remove the steak from the grill and let it rest for a few minutes.

Slice the steak against the grain into thin strips.

Arrange the sliced steak on a platter and top generously with the chimichurri sauce before serving.