Save Recipe Print
33 min
15 min
18 min
8 servings


Chili Water:
Chimichurri Sauce:


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:

Mix all ingredients together.

Chimichurri Sauce:

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.

More from:

Great Grilled Mains

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Perfectly Grilled Steak

Recipe courtesy of Bobby Flay

Steak Gaucho-Style with Argentinian Chimichurri Sauce

Recipe courtesy of Bob Blumer

Grilled Tuna Steaks

Recipe courtesy of Ina Garten

Skirt Steak

Recipe courtesy of Alton Brown

Rib-eye Steak

Recipe courtesy of Weslie Colbert

Grilled Steak with Greek Corn Salad

Recipe courtesy of Food Network Kitchen

Grilled Lamb Chops

Recipe courtesy of Giada De Laurentiis

Easy Grilled Pork Chops

Recipe courtesy of Sunny Anderson

Browse Reviews By Keyword

          Latest Stories