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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oven to 375°F | 2. In a medium saucepan over medium heat, simmer the tomato chunks with 1 tablespoon of the olive oil, the garlic, and the salt and pepper for about 20 minutes, until the tomatoes break down and become soft and saucy. | 3. Meanwhile, in a small skillet, melt one stick of butter on low heat and simmer for about 12 minutes until the butter turns nut-brown and smells like hazelnuts. The solids will begin to separate and then fall to the bottom. Butter turns from brown to black very quickly, so watch closely. | 4. Immediately remove the butter from the heat, and strain through a fine sieve into a dry container. Set aside to cool. The butter is very hot, so be careful not to spill any water in it as it cools; otherwise, the butter will spit and bubble, the way hot oil does. | 5. Stir half of the caramelized butter into the tomato sauce and purée it in a blender until smooth. Reseason it with salt and pepper; set aside. | 6. In a medium mixing bowl, put the peppers in the remaining 1 tablespoon of olive oil, and season them with salt and pepper. | 7. Place the peppers on a baking sheet, and roast them in the oven until they are soft and collapsed, 8 to 10 minutes. Set them aside but keep them warm. | 8. In a small mixing bowl, combine the cumin with the oregano and Aleppo chiles, and sprinkle the skirt steaks evenly on both sides with the spice mixture. | 9. Grill the steaks over charcoal, or sear them as follows: In a large, heavy skillet or cast iron pan over medium-high heat, mix 1/2 tablespoon of the canola oil and 1/2 tablespoon of the remaining butter. When the butter turns brown, add the steaks and sear them on the first side, allowing them to brown for about 5 minutes. | 10. Lower the heat if the pan becomes too smoky or if the spices begin to burn. Cook for another 5 minutes if you want the steaks more well done. | 11. Put them on a platter to rest and wipe out the pan. Brown the remaining steaks with the remaining 1/2 tablespoon of butter and canola oil. | 12. Arrange the pita halves on a platter. Remove the steaks from the pan and rest them on the pita. As the meat rests, the juices will soak into the bread. | 13. Top with the tomato sauce, yogurt, and peppers, and serve with the extra caramelized butter to drizzle over all. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	4	cups	canned diced drained	165.6	36.72	8.64	1.44
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic	2	teaspoons	chopped	8.344	1.8514	0.3562	0.027999999999999997
salt black pepper			ground	-	-	-	-
butter	1/2	cup		85.5	3.9285	2.6715	7.2
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
green bell pepper	4	4		-	-	-	-
cumin	4	teaspoons	ground	31.5	3.7162	1.496	1.8707
oregano	2	teaspoons	dried	5.3	1.3784	0.18	0.0856
paprika	1	teaspoon	ground	6.486000000000001	1.2418	0.3252	0.2965
skirt steak	3	lb	trimmed cut	2788.0063	0.0	362.5768	136.8163
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
pita bread	2		cut	-	-	-	-
yogurt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.