Mojito and Chimichurri steak update...

Wow.  We just finished our dinner.  And it was fantastic.  You have to have friends over for a BBQ.

I followed the recipe - with a few exceptions.  We used filet mignon instead of skirt steak.  And I left the bay leaves out of the sauce.  The meal was full of fresh flavor. The bleu cheese pita was great to eat with the steak, onions and sauce. (If you have bleu cheese whimps - just sprinkle on some garlic salt for them.) Otherwise, use the best bleu cheese you can find and melt it on the pitas (after you've grilled them) in the oven.  We are so lucky here in the Bay Area.  We have Point Reyes Bleu Cheese which you can buy at Safeway. It's the best.

For the Mojitos, I tortured Don the bartender, and made him watch the Mojito video.  It was the right thing to do (according to me.) The Mojitos were awesome.  I bought Matusalem, Platino Rum at BevMo of course.  Because it said it won a Double Gold at a competition.  Yeah! 

Yum. yum.

Anyway, I seriously recommend this for dinner with friends. Here is his recipe adapted for us home cooks!

Enjoy. 

Grilled Steak with Chimichurri Sauce


Sauce:

1 bunch flat-leaf parsley, finely chopped

6 cloves garlic, minced

1 1/2 t. smoked paprika

1 T fresh oregano leaves, finely chopped

1/2 cup red wine vinegar

1 1/2 cups extra virgin olive oil

1 t. salt

1/2 t. fresh ground pepper

Place everything in a food processor. Pulse until combined. Store in a glass container. Will last for a month in the fridge. Refrigerate until ready to serve.

Steak and toppings:
4 filet mignon steaks, or the beef cut of your choice. (You could also use chicken breasts.)
3 red onions, peeled and sliced 1/2" thick
1/4 extra virgin olive oil
8 fresh pita breads (the pocket-less kind is good.)
4 vine-ripened tomatoes (heirloom would be great)
1/2 lb really good, creamy, bleu cheese (Pt. Reyes or Cowgirl Creamery)
salt and pepper

Prepare a medium-hot grill.

Lightly brush the onion slices with olive oil. Place on the grill and cook about 6-8 minutes. Season the steaks with salt and pepper. Grill 4 to 5 minutes per side. Transfer onions and steak to a platter to rest. Once rested, slice the meat length-wise and put in a bowl. Toss with 1/2 cup Chimichurri sauce.

Slice the tomatoes into 1/4 in thick slices, then cut the slices in half. Set aside.

Preheat oven to 300º Lay out the pita bread on 2 cookie sheets and crumble the cheese on top. Transfer to the oven to keep warm, just until the cheese starts to melt.

Remove the warm pita from the oven and divide the meat between them. Place the sliced tomatoes on the meat and top with the rings of onion. Spoon a teaspoon of sauce over the top and serve.

Note: If you don't like bleu cheese you can skip it. Try sprinkling some garlic salt on the pita instead.