In a food processor, pulse cilantro, jalapeno and garlic until coarsely chopped.  Add in remaining ingredients, except the meat, and process until smooth.  

Place steak into a glass or plastic container, and pour marinade on top.  Cover and refrigerate for 4 to 24 hours.  

Warm grill pan over medium-high (my grill pan is similar to this, but you can use a regular pan if you don't have one).  Place steak onto hot grill or pan, and allow to brown on the bottom undisturbed, about 4 minutes.  Flip and sear another 2-4 minutes on the other side, or until internal temperature has reached 140 degrees.  Depending on the thickness of your cut, you may need to adjust your cooking time. 

Remove from heat and allow to rest for 5 minutes.   Thinly slice the beef, against the grain.