Argentinean Steak with Parsley Sauce

1/4 cup distilled white vinegar
2 jalapenos roughly chopped
4 garlic cloves
4 bay leaves
1/2 cup freshly-chopped Italian parsley
1/2 cup freshly-chopped cilantro
1/2 cup freshly-chopped oregano
1/3 cup extra-virgin olive oil
Salt to taste
Freshly-ground black pepper to taste
1 flank steak (1 1/2 to 2 lbs)

Preheat a grill or broiler to high.

In a blender, combine vinegar, jalapeno, garlic, and bay leaves puree until smooth. Transfer to a bowl and add the herbs. Whisk in the olive oil and season with salt and pepper. Mix well and set aside.

Season the flank steak with olive oil, salt, and pepper.

Grill or broil the steak for 2 to 3 minutes per side for medium-rare.

Slice the steak thinly, across the grain on the bias and serve with the chimichurri sauce.

Description: (Churrasco con Chimichurri)