Marinate the steak

• Juice the limes into a bowl.
• Add the honey, chili lime seasoning and olive oil and mix well.
• Place the skirt steak in a resealable bag and pour the marinade over it, coating well.
• Refrigerate for at least 2 hours.

Prepare the chimichurri

• Pick the curly parsley leaves off the stems and finely chop with the cilantro, stems included.
• Add the minced garlic and chopped Fresno pepper.
• Stir in the balsamic vinegar, chili lime seasoning and olive oil and mix thoroughly.
• Let the chimichurri sit for 30 minutes to blend the flavors.

Grill the steak

• Preheat the grill to medium-high heat.
• Remove the steak from the marinade, letting the excess drip off.
• Grill for about 4-5 minutes on each side for medium-rare, flipping and spooning the juices back over the meat.
• Remove from the grill and let it rest for a few minutes.

Serve

• Slice the steak against the grain into thin strips.
• Top generously with the chimichurri.