Sandwiches, Wraps & Panini
Gaucho Steak in Pita with Onion, Tomato & Cheese
Prep Time: 30 min | Cook Time: 10 min | Servings: 8 | Calories: 875
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Prep Time
30 min
Cook Time
10 min
Servings
8
Calories
875
Ingredients
- 1 bunch fresh Italian (flat leaf) parsley, coarsely chopped
- 5 cloves garlic, peeled
- 1-1/2 tsp. plus 1 Tbsp. Spanish paprika, divided
- 1 cup extra virgin olive oil, plus more for brushing
- 1/2 cup red wine vinegar
- Salt, preferably gray sea salt
- Freshly ground black pepper
- 1 cup warm water
- 2 red onions, peeled, cut crosswise into 1/2-inch slices
- 3 lbs. skirt steak, about 1/2-inch thick
- 4 ripe tomatoes, cored, cut crosswise into 1/4-inch slices, and slices halved
- 1-3/4 cups (7 oz.) Sargento® Shredded Cheddar Jack Cheese
- 8 pita pocket bread rounds, halved, warmed
Directions
- First, make chimichurri sauce.* In food processor, combine parsley and garlic; process until mixture is finely chopped. Add 1-1/2 tsp. paprika, 1 cup oil, vinegar and 1/2 tsp. salt. Process until well blended. Measure 3/4 cup for this recipe. Cover and refrigerate the remainder for other uses.
- Heat large ridged grill pan over medium heat until hot. (Or, prepare outdoor grill for direct heat grilling over a medium-hot fire.) In small bowl, combine paprika and warm water. Season steaks on both sides with salt and pepper. Place on grill and cook 4 minutes, basting 2 to 3 times with paprika mixture; turn. Continue cooking 4 to 5 minutes for medium-rare, basting 2 to 3 more times. Lightly brush onion slices on both sides with oil; season with salt and pepper. Place on grill with steak and cook, turning once, until onions are caramelized and softened, 3 to 4 minutes per side. Transfer steaks to cutting board; tent with foil and let stand 5 minutes.
- Separate onion into rings; place in serving bowl. Divide cheese and tomatoes evenly among pita pockets.** Cut steaks into 1/2-inch slices and place in bowl. Add 1/2 cup chimichurri sauce and toss well. Spoon steak mixture into pitas. Serve with onions and additional sauce.
