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Gaucho Steak in Pita with Grilled Onions, Tomatoes and Cheese

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

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.