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