If using, prepare Honey-Pickle Salsa. Cover and chill for up to 8 hours. For glaze, in a small saucepan combine vinegar, brown sugar, lime peel, lime juice, mustard, soy sauce, and ginger. Bring to boiling over medium heat. Boil gently, uncovered, about 10 minutes or until reduced by half (1/3 cup).
Trim fat from steak. Place steak on the rack of an uncovered grill directly over medium coals. Grill for 17 to 21 minutes for medium (160 degree F), turning once and generously brushing with glaze up to the last 5 minutes of grilling. Thinly slice steak across the grain.
Serve the steak slices with salsa and, if desired, sour cream. Makes 6 servings.
In a small bowl stir together diced green chile peppers, dill pickle, red onion, cilantro, lime juice, and honey. Makes about 1 cup.