Grilled Gaucho Steak with Blue Cheese and Pita

• 1 bunch fresh Italian (flat-leaf) parsley, finely chopped
• 2 bay leaves, broken into small pieces
• 6 cloves garlic, minced
• 1 1/2 teaspoons Spanish paprika
• 1 tablespoon finely chopped fresh oregano leaves
• 1/2 cup red wine vinegar
• 1 1/4 cups extra virgin olive oil
• Finely ground sea salt, preferably gray salt
• Freshly ground black pepper
• 1 tablespoon Spanish paprika
• Finely ground sea salt, preferably gray salt
• 1 cup warm water
• 2 red onions, sliced crosswise 1/2 inch thick
• Extra virgin olive oil for brushing
• Finely ground sea salt, preferably gray salt
• Freshly ground black pepper
• 2 1/2 pounds skirt steak, about 1/2 inch thick
• 8 pita breads
• 1/2 pound blue cheese, crumbled
• 4 ripe tomatoes, cored, cut crosswise into 1/4-inch-thick slices, and slices halved

1. Make the chimichurri sauce: In a food processor, combine the parsley, bay leaves, garlic, paprika, oregano, vinegar, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
2. Pulse until well mixed.
3. Transfer the sauce to a glass or plastic container; you should have about 2 1/2 cups.
4. Measure out about 3/4 cup for this recipe.
5. Cover and refrigerate the remainder for other uses.
6. Ready a charcoal grill or gas grill for direct heat grilling over a hot fire.
7. Preheat the oven to 225F.
8. Make the chili water: In a small bowl, combine the paprika, 2 tablespoons salt, and the water and stir until the salt dissolves.
9. Lightly brush the onion slices on both sides with olive oil and season with salt and pepper.
10. Place on the grill and cook, turning once, until well caramelized and softened, 3 to 4 minutes on each side.
11. At the same time, season the steaks with salt and brush on some of the chili water.
12. Place the steaks on the grill and cook, basting 2 or 3 more times with the chili water and turning once, until cooked to desired doneness, 4 to 6 minutes total for medium-rare.
13. Transfer to a cutting board and let rest for 4 minutes.
14. Lightly brush the pita breads with olive oil and set on the grill, turning once, to heat for 1 minute.
15. Remove from the grill.
16. Cut the top 20 percent off each pita bread (save the trimmings for another use).
17. Divide the blue cheese evenly among the pita breads, stuffing it into the pockets.
18. Lay the pita breads in a single layer on 2 rimmed baking sheets and place in the oven to keep warm.
19. Cut the skirt steaks across the grain into 1/2-inch-thick slices and place in a bowl.
20. Add 1/2 cup of the chimichurri sauce and toss well.
21. Remove the pita breads from the oven and place on warmed individual plates.
22. Divide the meat and tomato slices among the pita breads, slipping them into the pockets.
23. Pull the onion slices apart into rings and slip the onion rings into the pockets as well.
24. Spoon 1 1/2 teaspoons chimichurri sauce over each stuffed pita bread and serve at once.

italian, bay leaves, garlic, spanish paprika, oregano, red wine vinegar, extra virgin olive oil, salt, freshly ground black pepper, spanish paprika, salt, water, red onions, extra virgin olive oil, salt, freshly ground black pepper, skirt steak, blue cheese, tomatoes

Taken from www.cookstr.com/recipes/grilled-gaucho-steak-with-blue-cheese-and-pita (may not work)