Directions

1. Puree the garlic, onion, lime juice, jalapeno, thyme, cilantro, oil, and honey into the bowl of a blender or food processor until the ingredients are well incorporated. Marinate the flank steak with 1/2 cup of the puree in a resealable bag for 1-2 hours in the refrigerator. Reserve the rest of the puree to use later as a sauce.
2. Preheat a grill for medium-high heat.
3. Remove steak from bag. Discard any marinade left in the bag. Liberally season the steak with the kosher salt, and cook to desired doneness, approximately 4 minutes per side for medium-rare. Allow to rest for 10 minutes.
4. To serve, slice the steak against the grain into 1/8 to 1/4 inch slices, and drizzle the remaining marinade over the meat.