Cumin Steak and Scallion Pitas

Cumin Steak and Scallion Pitas

By KENDRA VACULIN
Total time 35 minutes
Serves 4

Ground cumin does double duty in this super quick weeknight
dinner. First, you’ll whisk the spice with grated garlic and olive oil
to make a flavorful rub for skirt steak, which cooks perfectly in
less than 10 minutes in a hot pan. And second, you’ll create a creamy
finishing condiment by stirring cumin into yogurt with lemon
juice and salt. Serve all of the components separately and have
people build their own pitas so the flatbread doesn’t get soggy.

Ingredients

INGREDIENTS

2 Tbsp. plus 11⁄2 tsp. The Spice House
Ground Cumin

11⁄2 lb. skirt steak, cut into 5" pieces
1⁄3 cup plus 1 Tbsp. extra-virgin olive oil

41⁄2 tsp. Diamond Crystal or 21⁄2 tsp.
Morton kosher salt, divided, plus more
Freshly ground pepper

6 garlic cloves, divided
1 cup plain whole-milk yogurt
1 Tbsp. fresh lemon juice
1 bunch scallions, cut into 2" pieces
1 large jalapeño, thinly sliced
4 pitas with pockets, halved

Preparation

STEP 1

Pat steak dry, then prick all over on both
sides with a paring knife.

STEP 2

Stir together 1/3 cup oil, 2 Tbsp. cumin,
and 3 tsp. Diamond Crystal or 13⁄4 tsp.
Morton kosher salt in a medium bowl;
season with pepper. Finely grate in
4 garlic cloves and stir to combine. Add
steak and turn to coat. Let sit 10 minutes.

STEP 3

Meanwhile, stir together yogurt, lemon
juice, 11⁄2 tsp. Diamond Crystal or 3⁄4 tsp.
Morton kosher salt, remaining 1 Tbsp.
oil, and remaining 11⁄2 tsp. cumin in a
small bowl; season with pepper. Finely
grate in remaining 2 garlic cloves and
stir to combine. Set yogurt sauce aside.

STEP 4

Heat a dry large cast-iron skillet over
medium-high. Lift steak from marinade,
letting excess drip back into bowl;
transfer to skillet. Cook until deeply
browned and an instant-read
thermometer inserted into the thickest
part registers 125°, about 2 minutes
per side for medium-rare. Transfer to a
cutting board and let rest 10 minutes.

STEP 5

While the steak is resting, arrange
scallions in same skillet; season with
salt. Cook, stirring often, 1 minute.
Pour in 1⁄2 cup water and cook, stirring
occasionally, until evaporated and
scallions are wilted, about 2 minutes.

STEP 6

Slice steak against the grain; arrange on
a platter. Place scallions and jalapeño
alongside. Serve with pitas and reserved
yogurt sauce for building pitas.

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