Categories: Grilling

Ingredients

• 1/3 cup extra-virgin olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried mint (optional)
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• Kosher salt and freshly ground pepper
• 1/2 cup 2% plain Greek yogurt
• 1 green bell pepper, seeded and sliced into 1/2-inch-thick rings
• 1 onion, sliced into 1/2-inch-thick rounds
• 1 pound skirt steak
• 4 pocketless pitas
• 1 tomato, chopped
• 1 bunch watercress, roughly chopped

Directions

1. Preheat a grill to medium high. Make the marinade: Whisk the olive oil, garlic, mint (if using), oregano, paprika, 1 teaspoon salt, and pepper to taste in a large bowl. Transfer 1 tablespoon of the marinade to a small bowl; mix in the yogurt and 2 tablespoons water. Add the bell pepper and onion to the bowl with the remaining marinade and toss; remove to a plate with a slotted spoon. Add the steak to the bowl and toss.

2. Grill the bell pepper, onion and steak, turning once, until lightly charred, about 4 minutes per side for the vegetables and 4 to 8 minutes per side for the steak (depending on the thickness). Set aside to rest, about 5 minutes. Meanwhile, grill the pitas until marked, about 1 minute per side.

3. Slice the steak against the grain. Fill the pitas with the steak, grilled vegetables, tomato and watercress. Drizzle with the yogurt sauce.

Email to a friend | Print this recipe | Back