1. Mix oil, water, lime juice and vinegar in small bowl. Transfer 1/3 cup of oil mixture to separate small bowl. Add parsley, jalapeno, garlic powder and salt, stirring to mix well. Cover. Refrigerate until ready to serve.
2. Add Marinade Mix to remaining oil mixture, stirring to mix well. Reserve 2 tablespoons marinade for basting. Place steak in a large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade.
3. Grill steak over medium-high heat 4 to 5 minutes per side or until desired doneness, basting with reserved 2 tablespoons marinade halfway through cooking. Transfer steak to a cutting board; let stand 5 minutes. Slice steak across the grain into thin slices. Drizzle chimichurri over top to serve.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
