👥8 people
⏲️4h 0m
🕐15m
🍽️main meal
Fresh and crisp flavors for a summer feast.
Ingredients
- 1 1/8 cups extra-virgin olive oil, more for brushing
- 2 tablespoons finely grated ginger
- 2 tablespoons green Tabasco
- 1.5 tablespoons cider vinegar
- 2 cloves of garlic, finely grated or minced
- Kosher salt and freshly ground black pepper, to taste
- 2 1/4 lbs. skirt steak
- 2 large red bell pepper
- 13 each pita or naan bread
- 2 cups shredded lettuce, preferably a crisp variety like iceberg or romaine
Method
- In a small bowl whisk together the oil with the ginger, garlic, green Tabasco, vinegar, kosher salt, and pepper. Rub the skirt steak with the marinade and cover with plastic wrap while heating the Egg to 450-degrees.
- Cut the red pepper in half and remove the core and pith. Grill the steak and pepper over high heat until the steak is charred and medium-rare to medium. The peppers should be charred lightly but still be al dente. Warm the pitas or naan on the grill.
- To serve, shave the steak and place it on the bread. Top each with some of the lettuce and sliced red pepper. Finally, Sprinkle feta lightly over the meat and vegetables.
