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1
In a blender, puree the garlic, bay leaf, shallot, jalapeno, lemon zest and juice, soy sauce and thyme until combined.
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2
With the blender on, slowly pour in 1/2 cup of the canola oil and puree until smooth.
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3
Season the marinade with salt and pepper.
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4
Pour half of the marinade into a shallow baking dish, add the skirt steak and turn to coat.
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5
Let the skirt steak stand for 20 minutes.
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6
Add the Dijon mustard to the remaining dressing and blend.
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7
Transfer the dressing to a small bowl.
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8
Meanwhile, light a grill.
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9
In a small saucepan, combine the water with the honey, cinnamon and ginger and let stand for 5 minutes.
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10
Transfer the mixture to a bowl along with the remaining 1 tablespoon of oil and the peaches.
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11
Scrape the marinade off the skirt steak.
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12
Generously season the steaks with salt and pepper and grill them over high heat, 6 to 7 minutes, turning once, for medium-rare meat.
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13
At the same time, grill the peach halves, turning them frequently, until they are charred in spots and softened, about 8 minutes.
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14
Cut the peaches into wedges and thinly slice the steaks.
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15
Transfer to plates and serve, passing the dressing on the side.
