Ingredients
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1 (1 lb) skirt steak
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2 tsp dried oregano
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2 tsp onion powder
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2 tsp garlic powder
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1 tsp paprika
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1 tsp dried rosemary
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1/2 tsp ground cumin
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1 tsp salt
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6 mini pitas, warmed
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1 cup prepared tzatziki
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1/2 small red onion, thinly sliced
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2 plum tomato, thinly sliced
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1 cup shredded iceberg lettuce
Steps
1
Cut the steak into quarters for shorter pieces. In a large bowl or dish, combine the oregano, onion powder, garlic powder, paprika, rosemary, cumin, and salt. Add steak to bowl and rub all over with spice mixture. Cover and refrigerate at least 1 hour or up to 4 hours.
2
Set grill to medium-high. Grill steak pieces 3–5 min. per side for medium. Transfer to a cutting board and let stand 5 min.
3
Thinly slice each steak piece against the grain. Gently split open tops of the pitas. Into each pita, spread some tzatziki and add steak, red onion, tomatoes, and lettuce.
Tips
Can’t find mini pitas? Just cut regular-size pitas in half.
