Grilled Gaucho Steak with Chimichurri Sauce

Ingredients

• 2  bay leaves 
• 0.5 teaspoon pepper black freshly ground
• 0.5 pound cheese blue
• 1 bunch flat-leaf parsley fresh finely chopped
• 6 cloves garlic minced
• 0.3 cup olive oil extra-virgin for brushing
• 1.5 cups olive oil extra-virgin
• 1 tablespoon oregano leaves fresh finely chopped
• 8  pita breads fresh
• 3  onions red peeled sliced
• 0.5 cup red wine vinegar 
• 1 teaspoon salt 
• 2 tablespoons salt 
• 3 pounds skirt steak 
• 1 tablespoon paprika smoked
• 1.5 teaspoons paprika smoked
• 4  vine-ripened tomatoes 
• 1 cup warm water 

Equipment

• food processor
• bowl
• oven
• grill

Directions

1. Prepare a medium-hot fire in the grill.
2. Lightly brush the onion slices with olive oil.
3. Place on the grill and cook about 6 to 8 minutes.
4. Transfer to a platter and reserve.
5. 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.
6. Transfer to a platter.
7. Lightly brush the pita bread with olive oil and grill for 1 minute to heat through.
8. Slice the tomatoes into 1/4-inch slices and then cut the slices in half.
9. Lay out the pita bread on 2 sheet pans and crumble the blue cheese on top.
10. 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.
11. Remove the pita from the oven and divide the meat between them.
12. 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.
13. Mix all ingredients together.;
14. Place the parsley, bay leaves, garlic, paprika, oregano, vinegar, olive oil, salt, and pepper in a food processor. Pulse until combined.
15. 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.;