In a bowl, combine olive oil, red wine vinegar, soy sauce, Worcestershire sauce, Dijon mustard, minced garlic, fresh thyme, minced rosemary, kosher salt, and ground pepper.

Place the skirt steak in a resealable plastic bag or a dish. Pour the marinade over the steak, ensuring it’s well coated.

Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 24 hours for a deeper flavor.

Preheat the grill to medium-high heat.

Take the steak out of the marinade and let the excess drip off.

Grill the steak for about 4-5 minutes on each side for medium-rare.

Once off the grill, let the steak rest for 5 minutes before slicing against the grain.