Pat the skirt steak pieces dry with paper towels. Season generously on all sides with kosher salt and black pepper.

Heat olive oil in a 5-7 quart Dutch oven over medium-high heat until shimmering. Carefully add the skirt steak pieces, ensuring not to overcrowd the pot (sear in batches if necessary). Sear for 2-3 minutes per side until a deep brown crust forms. Remove the seared steak from the Dutch oven and set aside on a plate.

Reduce the heat to medium. Add the minced garlic, chopped rosemary, chopped thyme, smoked paprika, and ground cumin to the Dutch oven. Sauté for 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic.

Pour in the beef broth, Worcestershire sauce, and soy sauce, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Add the bay leaf.

Return the seared skirt steak pieces to the Dutch oven, nestling them into the liquid. Ensure the steak is mostly submerged. Bring the liquid to a gentle simmer. Once simmering, reduce the heat to low, cover the Dutch oven with its lid, and cook for 35-40 minutes, or until the steak is fork-tender. Alternatively, you can transfer the covered Dutch oven to a preheated oven at 300°F (150°C) for the same cooking time.

Carefully remove the steak from the Dutch oven and place it on a cutting board. Tent loosely with foil and let rest for 5-10 minutes. Remove the bay leaf from the cooking liquid. If desired, you can reduce the liquid over medium-high heat for a few minutes to create a thicker sauce.

Slice the skirt steak against the grain into 1/2-inch thick pieces. Serve the sliced steak drizzled with the savory pan sauce and garnish with fresh chopped parsley, if using.