Grilled Skirt Steak with Chimichurri Sauce

6 Servings

½ cup (packed) fresh cilantro leaves

6 garlic cloves

2 Jalapeno chilies, stemmed, halved

4 large bay leaves, center stem removed, leaves crumbled

1 TB dried oregano

1 Tsp salt

1 Cup (packed) Italian parsley leaves (the flat kind, not the curly kind as it has more flavor)

½ cup wine vinegar (red or white)

½ cup olive oil

6 5- to 6-once skirt steaks

Tomato wedges (optional)

Watercress sprigs (optional)

Combine ¼ cup cilantro, garlic, jalapenos, bay leaves, oregano and salt in processor. Blend until mixture is finely chopped, scraping down bowl occasionally. Add parsley, vinegar, oil and ¼ cup cilantro. Blend until herbs are coarsely chopped. Season with pepper. (Can be made 8 hours ahead. Cover; keep at room temperature.)

Prepare barbeque (medium-high heat) or preheat broiler. [When I use barbeque, I use a couple hickory wood chips to add a smoke flavor.] Sprinkle steaks with salt and pepper. Cook to desired doneness, about 3 minutes per side for medium-rare [takes me longer on my barbeque, but cut into meat to test - don't overcook as the magic of this is to have tender, juicy meat.] Transfer to plates, or slice it across the grain into thin slices]. Spoon some sauce over. Garnish with tomatoes and watercress, if desired. Pass remaining sauce separately.