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This is really a treat. I originally served these mini sandwiches as an extra meat dish for one Yom Tov lunch when my oven was off. But it’s a great, easy summer dinner anytime the menu is due for meat. I like skirt steak because it “stretches.” You can pound and pound a small amount and the steaks will seem to grow. It’s also a nice change for barbecue night.
Yields: 1 dozen mini sandwiches
1 and 1/2 pounds skirt steak
1 tablespoon Gefen Oregano
1 tablespoon onion powder
1 tablespoon Gefen Garlic Powder
1/2 tablespoon Pereg Smoked Paprika
1/2 tablespoon Pereg Cumin
1/2 cup lite mayonnaise, such as Gefen
1/2 regular cucumber, peeled and diced or grated
1/2 teaspoon dried dill
1/2 teaspoon salt
pinch black pepper
mini pitas
sliced red onion, optional
thinly sliced tomato
romaine or iceberg lettuce
Soak skirt steak in water for 20 minutes. Drain and dry. Using a meat mallet (or back of a small pot), pound the skirt steak thin. Cut into pieces that are two to three inches long. Add to a Ziploc bag with all spices. Set aside until ready to grill.
Meanwhile, assemble the refreshing cucumber sauce: Combine all ingredients.
When ready to grill steaks, heat and grease a grill or grill pan. Add steaks and cook for a few minutes on each side. Add mini steaks to pita with your sliced red onions, tomatoes, and/or lettuce. Serve with cucumber sauce.
Photo by Chana Rivky Klein
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