• In a blender, puree the garlic, bay leaves, shallots, jalapenos, lemon zest and juice, soy sauce, and thyme until combined.  With the blender on, slowly add 1/2 cup of canola oil and puree until smooth.  Season with salt and pepper. 

• Pour half of the marinade into a shallow dish, add the skirt steak, and turn to coat.  Let the skirt steak stand for 20 minutes.