In a medium bowl, whisk together the soy sauce, lime juice, 3 tbsp olive oil, minced garlic, honey, cumin, smoked paprika, and black pepper until well combined. Stir in the 1/4 cup chopped cilantro and oregano.

Place the trimmed skirt steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it's fully coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, but ideally 2-4 hours for maximum tenderness and flavor. Do not marinate longer than 8 hours as the acidity can start to break down the meat too much.

Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature. Preheat your grill (gas or charcoal) to high heat (about 450-500°F / 230-260°C). Clean the grates thoroughly and brush them lightly with the 2 tbsp of olive oil to prevent sticking.

Remove the steak from the marinade, letting the excess drip off. Discard the used marinade. Place the steak on the hot grill. Cook for 3-4 minutes per side for medium-rare, or 4-5 minutes per side for medium. The steak should have deep brown, slightly charred grill marks and register 130-135°F (54-57°C) for medium-rare on an instant-read thermometer.

Transfer the grilled steak to a cutting board and let it rest, tented loosely with foil, for 5-10 minutes. This allows the juices to redistribute. Using a sharp knife, slice the steak thinly (about 1/4-inch thick) against the grain. This is the single most important step for tenderness.

Arrange the sliced steak on a clean white plate. Garnish with the remaining chopped cilantro, a sprinkle of flaky sea salt if desired, and serve immediately with lime wedges on the side.