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1
Prepare a medium-hot fire in the grill.
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2
Lightly brush the onion slices with olive oil.
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3
Place on the grill and cook about 6 to 8 minutes.
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4
Transfer to a platter and reserve.
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5
Place the steaks on the grill.
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6
Baste a couple of times with Chili Water and cook until done, about 4 to 6 minutes on each side.
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7
Transfer to a platter.
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8
Lightly brush the pita bread with olive oil and grill for 1 minute to heat through.
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9
Slice the tomatoes into 1/4-inch slices and then cut the slices in half.
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10
Lay out the pita bread on 2 sheet pans and crumble the blue cheese on top.
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11
Transfer to the oven to keep warm.
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12
Slice the meat lengthwise into 1/2-inch slices and put into a bowl.
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13
Toss the meat with 1/2 cup Chimichurri Sauce.
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14
Remove the pita from the oven and divide the meat between them.
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15
Place the sliced tomatoes on the side of the meat and top all with rings of grilled onion.
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16
Spoon the remaining 1 teaspoon of Chimichurri Sauce over top and serve.
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17
Mix all ingredients together.
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18
Place the parsley, bay leaves, garlic, paprika, oregano, vinegar, olive oil, salt, and pepper in a food processor.
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19
Pulse until combined.
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20
Put the sauce in a glass or plastic container, using as needed.
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21
Chimichurri will last for up to 1 month, refrigerated.
