She Strengthens

Savory Skirt Steak with Tomato Sauce and Caramelized Butter

The Perfect Cut of Meat
When it comes to this recipe, using the right type of yogurt is crucial. Greek yogurt is the ideal choice due to its thick and creamy texture, similar to sour cream. You can find it in specialty stores like Trader Joe’s or in Arabic, Greek, or Armenian shops. If you can’t find Greek yogurt, Old Chatham Sheepherding Company’s tangy yogurt makes a great substitute, available online or at Whole Foods markets.

A Flavorful Feast
This recipe yields 6 to 8 servings and is perfect for a gathering of friends or family. With its rich flavors and tender skirt steak, it’s sure to impress.

Ingredients

• 4 cups canned diced tomatoes, drained (28 ounces)
• 2 tablespoons olive oil
• 2 teaspoons chopped garlic (about 2 cloves)
• Salt and freshly ground pepper
• 1 stick plus 1 tablespoon butter
• 4 long, thin, green sweet or hot peppers, or 2 green bell peppers
• 4 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon ground Aleppo chiles or medium-hot paprika
• 3 pounds skirt steak, trimmed of fat and any silver skin, and cut into 6- to 8-inch-long pieces
• 1 tablespoon canola oil
• 2 large pita breads, cut in half
• Plain Greek or other whole-milk yogurt, for garnish

Preparing the Tomato Sauce
Heat your oven to 375°F. In a medium saucepan, simmer the diced tomatoes with 1 tablespoon of olive oil, garlic, salt, and pepper over medium heat for about 20 minutes, until the tomatoes break down and become soft and saucy.

Caramelizing the Butter
In a small skillet, melt one stick of butter over low heat and simmer for about 12 minutes, until it turns nut-brown and smells like hazelnuts. Be careful not to spill any water in it as it cools, as it will spit and bubble. Strain the butter through a fine sieve into a dry container and set it aside to cool.

Roasting the Peppers
Place the peppers in the remaining 1 tablespoon of olive oil, season with salt and pepper, and roast them in the oven until they are soft and collapsed, about 8 to 10 minutes. Set them aside but keep them warm.

Seasoning the Steak
In a small mixing bowl, combine the cumin, oregano, and Aleppo chiles. Sprinkle the spice mixture evenly on both sides of the skirt steaks.

Grilling or Searing the Steak
Grill the steaks over charcoal or sear them in a large, heavy skillet or cast iron pan over medium-high heat. Mix 1/2 tablespoon of canola oil and 1/2 tablespoon of the remaining butter. When the butter turns brown, add the steaks and sear them on the first side, allowing them to brown for about 5 minutes. Flip the steaks and cook for another 5 minutes if you want them more well done.

Assembling the Dish
Arrange the pita halves on a platter. Remove the steaks from the pan and rest them on the pita. Top with the tomato sauce, yogurt, and peppers, and serve with the extra caramelized butter to drizzle over all.

Beverage Pairing
A dry but fleshy rosé will work beautifully with this dish. Alternatively, try a snappy Garnacha from the Calatayud region of northern Spain like the 2004 Yasa Garnacha.