Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        flank steak
                        -----sauce-----
   4                    jalapeno peppers -- remove
                        - stems and seeds -- chop fine
     1/2  cup           chopped onion
   4      cloves        garlic -- minced
     1/4  cup           chopped fresh parsley
   1      teaspoon      oregano
   1      teaspoon      fresh ground black pepper
     1/2  cup           olive oil
     1/4  cup           red wine vinegar
   2      tablespoons   lemon juice
     1/4  cup           water

Preparation:

Combine all ingredients for the Chimichuri Sauce. Score each side of the steak about 1/8 to 1/4" deep and rub in the sauce, reserving some of the sauce To serve with the meal. Place the meat and marinade in a ceramic or glass pan and marinate overnight in the refrigerator. Remove the meat and extra sauce from the refrigerator and allow to sit at room temperature before grilling. Grill the meat over charcoal or under a grill until medium-rare. Carve the steak immediately across the grain into strips about 1/4" thick and serve with extra sauce. If the meat is allowed to sit before carving, it will toughen.