Moroccan Spice Steak Pita Sandwiches

Ingredients:

• 1 1/4 lb skirt steak (cut into 6" slices)
• 3 Tbsp plus 1 1/2 tsp Moroccan Rub
• 3/4 cup plain whole-milk yogurt
• 2 scallions (slice thinly)
• 1 garlic clove (smashed)
• 1 Tbsp chopped pickled jalapenos
• 1 Tbsp Organic Spanish Extra Virgin Olive Oil (plus extra for brushing)
• Salt and pepper
• 4 large pita breads
• Romaine lettuce

Instructions:

1. Light a grill. Rub the steaks all over with 3 tablespoons of the spice rub and let stand for 5 minutes.
2. Combine the yogurt, scallions, garlic, jalapenos and the remaining 1 1/2 teaspoons of the spice rub. Stir in the olive oil and season with salt and pepper.
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.

Recipe adapted from Food&Wine