Instructions

• In a bowl or large resealable bag, combine 150 millilitres extra virgin olive oil, 2 sprigs thyme, 1 sprig rosemary, 1 bay leaf and 2 cloves garlic (crushed or sliced). Do not add salt or the black pepper yet.
• Add the six 200-gram skirt steaks to the bowl or bag and turn to coat them completely in the marinade. If using a bag, press out excess air and seal.
• Refrigerate the steaks in the marinade for at least 2 hours, or up to overnight.
• About 30 minutes before cooking, remove the steaks from the refrigerator and let them sit at room temperature (still in the marinade or uncovered) for 30 minutes.
• Remove the steaks from the marinade and discard the bay leaf and any large herb stems. Pat the steaks dry with paper towels.
• Just before cooking, season both sides of the steaks with fine sea salt to taste and the 1 teaspoon freshly ground black pepper, distributing the pepper evenly.
• Heat a heavy-based frying pan over the highest setting until very hot and starting to smoke. Add a little of the 150 millilitres extra virgin olive oil to coat the pan.
• Place a steak in the hot pan and sear without moving until well browned, about 3 minutes. Flip and sear the other side for about 2 minutes. Repeat with remaining steaks, working in batches if needed so the pan stays very hot.
• Transfer the cooked steaks to a plate and let them rest for 5 minutes, loosely tented with foil.
• Slice each skirt steak thinly across the grain and serve.