Servings: Makes 20 servings
- 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.