Combine 1 tablespoon oil, garlic, soy, 1 tablespoon of honey, and harissa in a glass pie plate. Add the meat and toss to cover. Marinate 30 minutes at room temperature or cover and refrigerate, then marinate 2 hours-overnight.

Heat grill to high. Pat steak dry and grill 7-9 minutes on each side for medium rare. Transfer to cutting board and let stand while making the salad.

Combine the remaining olive oil and honey with lemon juice, preserved lemon, thyme, salt, pepper, and grapes. Slice steak into 1/2-inch pieces and divide between serving plates. Top with the grape salad and serve.