Combine the olive oil, thyme, rosemary, bay leaf, garlic, and freshly ground black pepper in a mixing bowl. Whisk together until well combined.
Place the skirt steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is completely coated. Seal the bag or cover the dish and refrigerate for at least 2 hours.
Preheat your grill or frying pan over medium-high heat.
Remove the steak from the marinade and let any excess marinade drip off. Season both sides with fine sea salt to taste. Cook for about 3-4 minutes on each side for medium-rare.
Let the steak rest for 5-10 minutes, then slice against the grain and serve with your favorite sides.
