Mini Skirt Steak Sandwiches

Victoria Dwek Victoria Dwek
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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

40m 6
Easy Meat

Contains: Gluten, Wheat, Egg

Directions

  1. 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.

  2. Meanwhile, assemble the refreshing cucumber sauce: Combine all ingredients.

  3. 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.

Credits

Description:
Photo by Chana Rivky Klein

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