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