To make the chimichurri, combine the garlic, bay leaves, jalapenos, and salt in a mortar and mash with a pestle until a smooth paste is formed (or you can puree with a small amount of vinegar in a blender). Transfer to a mixing bowl and add the parsleys and oregano. Whisk in the vinegar and olive oil until well combined. Set aside.
Prepare a medium-hot fire in the grill.
Trim the meat and remove any silverskin. Cut into 2 1/2-inch-thick rounds. Take the boning knife and cut in a circular motion so each round becomes one flat, long strip. Then, with a butcher's mallet, pound the meat lightly. Season each strip generously with salt and pepper on each side.
Lightly oil the grate and place meat on the grate. Grill for 3 minutes on each side for medium-rare.
Transfer the meat to a serving plate. Serve with the chimichurri on the side.
Photograph by Rodney Weidland
Copyright Latin Flavors on the Grill by Douglas Rodriguez (Ten Speed Press, 2000)
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