Grilled Gaucho Steak with Chimichurri Sauce

Ingredients

• 3 red onions, peeled and sliced 1/2-inch thick
• 1/4 cup extra-virgin olive oil, for brushing
• 3 pounds skirt steak

Directions

Chili Water, recipe follows

• 8 fresh pita breads
• 4 vine-ripened tomatoes
• 1/2 pound blue cheese

1/2 cup plus 1 teaspoon Chimichurri Sauce, recipe follows

Prepare a medium-hot fire in the grill.

Lightly brush the onion slices with olive oil. Place on the grill and cook about 6 to 8 minutes. Transfer to a platter and reserve. Place the steaks on the grill. Baste a couple of times with Chili Water and cook until done, about 4 to 6 minutes on each side. Transfer to a platter.

Lightly brush the pita bread with olive oil and grill for 1 minute to heat through.

Slice the tomatoes into 1/4-inch slices and then cut the slices in half. Lay out the pita bread on 2 sheet pans and crumble the blue cheese on top. Transfer to the oven to keep warm. Slice the meat lengthwise into 1/2-inch slices and put into a bowl. Toss the meat with 1/2 cup Chimichurri Sauce. Remove the pita from the oven and divide the meat between them. Place the sliced tomatoes on the side of the meat and top all with rings of grilled onion. Spoon the remaining 1 teaspoon of Chimichurri Sauce over top and serve.

Chili Water:

• 1 tablespoon smoked paprika
• 2 tablespoons salt
• 1 cup warm water

Mix all ingredients together.

Chimichurri Sauce:

• 1 bunch fresh flat-leaf parsley, finely chopped
• 2 bay leaves
• 6 cloves garlic, minced
• 1 1/2 teaspoons smoked paprika
• 1 tablespoon fresh oregano leaves, finely chopped
• 1/2 cup red wine vinegar
• 1 1/2 cups extra-virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Place the parsley, bay leaves, garlic, paprika, oregano, vinegar, olive oil, salt, and pepper in a food processor. Pulse until combined. Put the sauce in a glass or plastic container, using as needed. Chimichurri will last for up to 1 month, refrigerated. Makes 2 1/2 cups.