3 whole red onions, peeled and sliced
1/2-inch thick 1/4 cup extra-virgin olive oil, for brushing
3 pounds flat-iron steak 8 whole fresh pita breads
4 whole vine-ripened tomatoes
1/2 pound blue cheese
1/2 cup plus
1 teaspoon Chimichurri Sauce
1 bunch fresh flat-leaf parsley, finely chopped
2 whole bay leaves
6 clove 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
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 (mix 1 tbs. smoked paprika, 2 tbs. salt and 1 cup warm 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.
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 up to 1 month, refrigerated. Makes 2 1/2 cups.