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

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.