Ingredients

3 red onions, peeled and sliced 1/2-inch thick
1/4 cup extra-virgin olive oil, for brushing
3 pounds skirt steak

Directions

Chili Water, recipe
follows

Ingredients

8 fresh pita breads
4 vine-ripened tomatoes
1/2 pound blue cheese

Directions

1/2 cup plus 1 teaspoon Chimichurri
Sauce, recipe follows

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

Directions

Mix all ingredients

together.

Ingredients

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

Directions

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.