You may also like
Categories:
red onions extra-virgin olive oil skirt steak chili water pita breads tomatoes blue cheese Chimichurri Sauce paprika salt water parsley bay leaves garlic paprika oregano red wine vinegar extra-virgin olive oil salt freshly ground black pepper
Viewed: 69 - Published at: 9 years agoIngredients
- 3 red onions, peeled and sliced 1/2-inch thick
- 1/4 cup extra-virgin olive oil, for brushing
- 3 pounds skirt steak
- 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
- 1 tablespoon smoked paprika
- 2 tablespoons salt
- 1 cup warm water
- 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
Method
- 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.
- Mix all ingredients together.
- 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.
