How to Make It
Heat oil, cumin, and garlic in a small skillet over medium. Cook, stirring often, until fragrant and garlic is lightly browned, 3 to 4 minutes. Remove from heat, and let cool 5 minutes. Combine oil mixture, 1/2 cup cilantro, lime juice, soy sauce, chile powder, 1 1/2 teaspoons salt, and honey in a blender. Process until smooth, about 30 seconds. Reserve 1 tablespoon marinade mixture; pour remaining mixture over skirt steak pieces in a large ziplock plastic freezer bag. Seal bag, and shake to ensure steak is evenly coated. Chill 2 hours.
Remove steaks from marinade, and place on a rimmed baking sheet lined with paper towels (do not rub off excess marinade). Sprinkle both sides of steaks with remaining 3/4 teaspoon salt, and let stand at room temperature while preheating grill.
Open bottom vent of grill completely. Light charcoal chimney starter filled with natural lump charcoal (about 4 pounds). When the charcoal is covered with gray ash, pour evenly onto bottom grate of grill. Place top grill grate on grill, close lid, and preheat to high (450°F to 500°F).
Place steaks on oiled grill grate. Grill, uncovered, until charred and cooked to desired degree of doneness, about 2 minutes per side for medium-rare. Let steak rest 5 minutes on a cutting board with a juice channel. Slice steak against the grain. Stir together board juices and reserved 1 tablespoon marinade; drizzle over sliced steak. Sprinkle with remaining 1/4 cup cilantro. Serve with lime wedges and pico de gallo.