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Gaucho Steak in Pita with Grilled Onions, Tomatoes and Cheese

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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® Bistro™ Blends Cheddar & Monterey Jack with Tomato & Jalapeño Peppers Shredded Cheese
  • 8 pita pocket bread rounds, halved, warmed
 

DIRECTIONS

  • 1

    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.

  • 2

    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.

  • 3

    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.

Gaucho Steak in Pita with Grilled Onions, Tomatoes and Cheese
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SUMMARY

  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Yield: Serves: 8

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 8

Amount Per Serving

Calories 886

Total Fat 53.6g

Saturated Fat 14.9g

Trans Fat 32.9g

Polyunsaturated Fat 3.9g

Cholesterol 168mg

Sodium 609mg

Carbohydrates 40g

Protein 58g

Dietary Fiber 3g

Vitamin A 134%

Vitamin C 19%

Calcium 265%

Iron 7%