Grilled Goucho Steak Tacos

I haven't made a recipe from one of my cookbooks in ages. They are high up on a shelf and not easily accessible, so I usually turn to the computer for meal ideas and recipes.

Tonight I am making a recipe from At Home with Michael Chiarello's cookbook.

The Nudge will like this because he loves blue cheese with steaks. I will be serving thinly sliced iceberg lettuce along with the tomatoes and grilled onions.
Except for the tortillas (which I use my favorite healthy Tortilla Factory brand), this meal is totally diabetic friendly, low fat and low cal.

You could use grilled London Broil or Flank steak, freshly grilled or leftover.

You could serve it with Salsa Fresca instead of sliced tomatoes and Monterey Jack instead of the blue (I know kids don't always eat blue cheese).

This sauce is a thick version not the loose, oily version so often made.

Grilled Gaucho Steak with Chimichurri Sauce
Serves: 8

* 3 red onions, peeled and sliced 1/2-inch thick
* 1/4 cup extra-virgin olive oil, for brushing
* 3 pounds skirt steak
* Chili Water, *recipe follows
* 8 fresh pita breads or tortillas
* 4 vine-ripened tomatoes
* 1/2 pound blue cheese
* 1/2 cup plus 1 teaspoon Chimichurri Sauce
Directions
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 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.
*Chili Water:

1 tablespoon smoked paprika
2 tablespoons salt
1 cup warm water
Mix all ingredients together.
Chimmichurri Sauce
Yields: 2 1/2 Cups

1 bunch fresh flat-leaf parsley, finely chopped
2 bay leaves
6 cloves 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

Directions
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 for up to 1 month, refrigerated.