Blend and pour over meat and marinate for 6 hours covered and refrigerated.

Argentinean Chimichurri sauce:

1 cup lightly packed chopped parsley, chopped (ideally, flat leaf "Italian" parsley)

3 to 5 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1/2 teaspoon chili pepper flakes

2 tablespoons fresh oregano leaves, chopped (optional)

2 tablespoons shallot minced

3/4 cup olive oil

2 tablespoons white Balsamic vinegar

Mix all ingredients and let sit in a bowl over night.

Remove meat from marinade and grill over a medium grill to the preferred doneness. Slice thin against the grain and enjoy with chimichurri sauce and crispy bread, and chilled Mojito.