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Skirt Steak with Moroccan Spice Rub and Yogurt Sauce

Loves the way a Moroccan spice rub tastes with a good, juicy skirt steak.

Prep Time

    •    Prep and cook time: 30 minutes
    •    Yield: Serves 4


    •    2 scallions, thinly sliced
    •    1 garlic clove, smashed
    •    4 large pita breads, for serving
    •    salt and freshly ground pepper
    •    3/4 cup plain whole milk yoghurt
    •    1 tbsp chopped pickled jalapeños
    •    romaine lettuce leaves, for serving
    •    3 tbsps plus 1 1/2 tsps Moroccan spice rub
    •    1 1/4 pounds skirt steak, cut into 6 inch lengths
    •    1 tbsp extra-virgin olive oil, plus more for brushing


  1. Light a grill. Rub the steaks all over with 3 tablespoons of the spice rub and let stand for 5 minutes.
  2. Meanwhile, in a medium bowl, combine the yogurt, scallions, garlic, jalapeños 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.

This great family recipe is thanks to Food&Wine Recipes at


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