Prepare the Marinade: In a small bowl, whisk together the Aleppo pepper, lemon zest, lemon juice, olive oil, salt, and pepper.

Marinate the Steak: Place the skirt steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak, ensuring it is well coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

Make the Herb-Scented Labneh: In a medium bowl, combine the labneh, chopped mint, chopped parsley, minced garlic, honey, and water. Mix until smooth and well combined. Adjust seasoning with salt if necessary. Set aside.

Cook the Skirt Steak: Preheat a grill or a skillet over medium-high heat. Remove the steak from the marinade and let any excess drip off. Grill the steak for about 3-4 minutes per side for medium-rare, or longer if desired.

Rest the Steak: Once cooked to your liking, transfer the steak to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute.

Slice and Serve: Slice the steak against the grain into thin strips. Serve it on a platter with the herb-scented labneh on the side. Drizzle any remaining juices from the cutting board over the steak for added flavor.

Garnish: Optionally, garnish with additional fresh herbs or lemon wedges for an extra touch.