Step 1: In a medium bowl, whisk together the olive oil, soy sauce, lime juice, honey, minced garlic, cumin, black pepper, and cilantro to create the marinade.
Step 2: Place the skirt steak in a large resealable bag or a shallow glass dish. Pour the marinade over the meat, ensuring all surfaces are well-coated.
Step 3: Seal the container and refrigerate for at least 4 hours, or up to 24 hours for maximum flavor and tenderness.
Step 4: Pre-heat your grill to high heat (450°F to 500°F). Remove the steak from the marinade and pat it dry with paper towels to ensure a good sear.
Step 5: Place the steak on the grill and cook for 3-5 minutes per side, depending on thickness, until it reaches an internal temperature of 135°F for medium-rare.
Step 6: Remove the steak from the grill and place it on a cutting board. Cover loosely with aluminum foil and let it rest for 10 minutes.
Step 7: Identify the direction of the grain. Slice the steak thinly against the grain at a slight diagonal angle and serve immediately.