• 1 cup olive oil
• 3   dried bay leaves
• 1 tsp. peppercorns
• 1 bunch thyme
• 6 garlic cloves, peeled
• 5 pounds beef skirt steak
• 2 tsp. kosher salt

In a small saucepan over medium heat, combine first 6 ingredients. When oil begins to simmer, remove to a shallow container, cool to room temperature, and then refrigerate for 1 hour.

Add skirt steak to marinade. Cover with plastic wrap and marinate 2 to 24 hours.

Remove steaks from marinade. Allow excess oil to drain from steaks, then salt steak on all sides.

On a hot grill, cook to desired doneness, and let rest at least 10 minutes prior to slicing.