Churrasco With Chimichurri Sauce

• 1 (1 1/2 lb) boneless sirloin steaks
• 1 12 cups fresh cilantro stems
• 1 cup white vinegar
• 34 cup chopped onion
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 2 teaspoons black pepper
• 1 teaspoon salt
• 6 garlic cloves, chopped (about 1/4 cup)
• 3 bay leaves
• 14 cup white vinegar
• 2 tablespoons extra virgin olive oil
• 12 teaspoon salt
• 6 garlic cloves
• 3 bay leaves
• 2 jalapeno peppers, stems removed
• 1 cup minced fresh parsley
• 14 cup minced fresh oregano

1. Trim fat from steak, and set aside.
2. Combine cilantro and next 9 ingredients (cilantro through bay leaves) in a large zip-top plastic bag.
3. Add steak to bag, and seal.
4. Marinate in refrigerator for 4 hours, turning occasionally.
5. Remove steak from bag; discard marinade.
6. Place vinegar and next 5 ingredients in a blender; process until smooth.
7. Add parsley and oregano, and stir well.
8. Prepare grill.
9. Place steak on grill rack coated with cooking spray; grill steak 8 minutes on each side or until desired degree of doneness.
10. Let stand 3 minutes.
11. Cut steak diagonally across grain into thin slices.
12. Serve with Chimichurri Sauce.

boneless sirloin steaks, cilantro stems, white vinegar, onion, ground cumin, oregano, thyme, black pepper, salt, garlic, bay leaves, white vinegar, extra virgin olive oil, salt, garlic, bay leaves, peppers, parsley, fresh oregano

Taken from www.food.com/recipe/churrasco-with-chimichurri-sauce-193264 (may not work)