Argentinean Steak With Parsley Sauce

Recipe Ingredients

1/4 cup	59ml	Distilled white vinegar
2		Jalapeños - roughly chopped
4		Garlic cloves
4		Bay leaves
1/2 cup	73g / 2.6oz	Freshly-chopped Italian parsley
1/2 cup	8g / 0.3oz	Freshly-chopped cilantro
1/2 cup	73g / 2.6oz	Freshly-chopped oregano
1/3 cup	78ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Flank steak - (1 1/2 to 2 lbs)

Recipe Instructions

Preheat a grill or broiler to high.  In a blender, combine vinegar, jalapeño, 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 and grill/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.

Source:
"MELTING POT with Aaron Sanchez - (Show # MP-1A33) - from the TV FOOD NETWORK"

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