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home > recipes > meat > skirt steak with moroccan spice rub and yogurt sauce
from Tipperary, Ireland Serves 4. 1 1/4 pounds skirt steak, cut into 6-inch lengths 3 tablespoons plus 1 1/2 teaspoons Moroccan Spice Rub 3/4 cup plain whole-milk yogurt 2 scallions, thinly sliced 1 garlic clove, smashed 1 tablespoon chopped pickled jalapeños 1 tablespoon extra-virgin olive oil, plus more for brushing Salt and freshly ground pepper 4 large pita breads, for serving Romaine lettuce leaves, for serving Light a grill. Rub the steaks all over with 3 tablespoons of the spice rub and let stand for 5 minutes. Meanwhile, in a medium bowl, combine the yogurt, scallions, garlic, jalapeños and the remaining 1 1/2 teaspoons of the spice rub. Stir in the olive oil and season with salt and pepper. Brush the steaks lightly with olive oil and grill over high heat, turning occasionally, for 7 to 8 minutes for medium-rare meat. Brush the pitas with olive oil and grill until lightly toasted, about 30 seconds. Transfer the steaks to a cutting board and let rest for 5 minutes. Thinly slice the steaks across the grain. Transfer the steaks to a platter and serve with the toasted pita, yogurt sauce and lettuce leaves.

Skirt Steak with Moroccan Spice Rub and Yogurt Sauce


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keyword: skirt
keyword: steak
keyword: moroccan
keyword: spice
keyword: yogurt
keyword: sauce
ethnicity: middle eastern
recipes for meat
recipes by rcoen
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(posted August 21, 2011)

from Tipperary, Ireland

Serves 4.

1 1/4 pounds
skirt steak, cut into 6-inch lengths
3 tablespoons plus 1 1/2 teaspoons Moroccan Spice Rub
3/4 cup plain whole-
milk yogurt
2 scallions, thinly sliced
1
garlic clove, smashed
1 tablespoon chopped pickled jalapeños
1 tablespoon extra-virgin
olive oil, plus more for brushing
Salt and freshly ground pepper
4 large
pita breads, for serving
Romaine
lettuce leaves, for serving

Light a grill. Rub the steaks all over with 3 tablespoons of the spice rub and let stand for 5 minutes.

Meanwhile, in a medium bowl,
combine the yogurt, scallions, garlic, jalapeños and the remaining 1 1/2 teaspoons of the spice rub. Stir in the
olive oil and season with salt and pepper.

Brush the steaks lightly with
olive oil and grill over high heat, turning occasionally, for 7 to 8 minutes for medium-rare meat. Brush the pitas with olive oil and grill until lightly toasted, about 30 seconds. Transfer the steaks to a cutting board and let rest for 5 minutes. Thinly slice the steaks across the grain. Transfer the steaks to a platter and serve with the toasted pita, yogurt sauce and lettuce leaves.



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