Recipe: Churrasco with Chimichurri Sauce

CHURRASCO WITH CHIMICHURRI SAUCE

1 (1 1/2 lb) boned sirloin steak
1 1/2 cups cilantro sprigs
1 cup white vinegar
3/4 cup chopped onion
2 tsp ground cumin
2 tsp dried oregano
2 tsp dried thyme
2 tsp black pepper
1 tsp salt
6 cloves garlic, chopped
3 bay leaves
cooking spray
Chimichurri Sauce (recipe follows)

Trim fat from steak, and set aside.

Combine cilantro and next 9 ingredients (cilantro through bay leaves) in a large zip-top plastic bag. Add steak to bag, and seal. Marinate in refrigerator for 3 hours, turning occasionally.

Remove steak from bag; discard marinade.

Prepare grill.

Place steak on grill rack coated with cooking spray; grill steak 8 minutes on each side or until desired degree of doneness. Let stand 3 minutes.

Cut steak diagonally across grain into thin slices. Serve with Chimichurri sauce.

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CHIMICHURRI SAUCE
Makes 1 cup

1/4 cup white vinegar
6 garlic cloves
2 jalapeno peppers, stems removed
2 tbsp extra-virgin olive oil
3 bay leaves
1/2 tsp salt
1 cup minced fresh parsley
1/4 cup minced fresh oregano

Place first 6 ingredients in a blender; process until smooth. Add parsley and oregano, and stir well.

Servings: 6
Source: Cooking Light, September 2000