In a mixing bowl, combine the extra virgin olive oil, freshly ground black pepper, thyme, rosemary, bay leaf, and minced garlic. Whisk together until well blended.
Place the skirt steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours (or up to overnight for maximum flavor).
Preheat your grill or stovetop pan over medium-high heat. Make sure it’s nice and hot before adding the steak.
Remove the steak from the marinade and let any excess marinade drip off. Season both sides with fine sea salt to taste. Place the steak on the grill or pan and cook for about 3-4 minutes on each side for medium-rare, or until it reaches your desired level of doneness.
Once cooked, remove the steak from the heat and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring every bite is tender and juicy. Slice against the grain and serve with your favorite sides or in a fresh taco.
