Argentinean Steak with Parsley Sauce: Carne y Chimichurri

Ingredients

• 4  bay leaves 
• 0.5 cup freshly cilantro chopped
• 1.5 pound flank steak 
• 4 cloves garlic 
• 2  jalapeños roughly chopped
• 0.3 cup olive oil extra-virgin
• 0.5 cup freshly oregano chopped
• 0.5 cup freshly parsley italian chopped
• 4 servings salt and pepper 
• 0.3 cup distilled vinegar white

Equipment

• bowl
• whisk
• blender
• grill
• broiler

Directions

1. Preheat a grill or broiler to high.
2. In a blender, combine vinegar, jalapeno, garlic, and bay leaves puree until smooth.
3. Transfer to a bowl and add the herbs.
4. Whisk in the olive oil and season with salt and pepper.
5. Mix well and set aside.
6. 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.