Directions
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.
Ingredients
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
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By Chef #879121
Florida
on May 31, 2011
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lunitafea_13070246 is 100% right. The recipe isn't even close to those in Argentina. Think I'll stick with the tried and true original.
By lunitafea_13070246
Northville, 72
on August 13, 2010
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This recipe should be called "Chimichurri A LA MICHAEL", since the original recipe doesnt have many of the ingredients he is using in HIS recipe, or imitation of chimichurri. I grew up eating all my meats with Chimichurri in Buenos Aires, my dear Argentina, and my gaucho ancestors arfe probably turning in their graves... NOBODY in Foodnetwork has used the ORIGINAL recipe, so...
PLEASE.. DO NOT call it chimichurri if you are changing the ingredients. This sauce it's pretty basic...nothing new here...
By wendysgems_12113250
Illinois
on August 01, 2010
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I make this recipe often from the cookbook. It calls for spanish paprika, not smoked. It comes over perfectly every time and the entire family loves it!
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