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 azulita11_12856382
omaha, 67
on July 26, 2012
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I added about a quarter of a red onion because i like that kick, also used curly parsley because that's what i had on hand and it was so delicious i made another batch 2 days later to serve with my tostones (fried plantains
By jsashmore
Wilmington, NC
on February 16, 2012
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Very tasty meal, we scarfed this meal down in no time! Only critique would be to add the red wine vinegar slowly to your taste. The amount called for quickly overwhelmed the chimichurri sauce. I added some cilantro and mint to cut down on the strong vinegar taste.
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.
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