© Tina Rupp
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

Moroccan cuisine is known for lamb, not beef, but Grace Parisi loves the way a Moroccan spice rub tastes with a good, juicy skirt steak.  More Steak Recipes

How to Make It

Step 1    

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

Step 2    

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.

Step 3    

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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