Churrasco With Chimichurri Sauce

From Cooking Light.

• Ready In: 4 hrs 35 mins
• Serves: 6

Ingredients

• 1 (1 1/2lb)  boneless sirloin steaks
• 1 1⁄2 cups fresh cilantro stems
• 1  cup white vinegar
• 3⁄4 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
• 1⁄4 cup white vinegar
• 2  tablespoons extra virgin olive oil
• 1⁄2 teaspoon salt
• 6  garlic cloves
• 3  bay leaves
• 2  jalapeno peppers, stems removed
• 1  cup  minced fresh parsley
• 1⁄4 cup  minced fresh oregano

Directions

1. 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 4 hours, turning occasionally. Remove steak from bag; discard marinade.
2. Place vinegar and next 5 ingredients in a blender; process until smooth. Add parsley and oregano, and stir well.
3. 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.
4. Serve with Chimichurri Sauce.