Moroccan Spice Rub:
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1 teaspoon ground fennel (I'm not a fennel fan, so instead I added extra garlic powder and some chopped mint to the part I put in the yogurt sauce)
1 teaspoon dry mustard
1 teaspoon kosher salt
3/4 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon rubbed sage
1/4 teaspoon freshly grated nutmeg
1 1/4 pounds skirt steak, cut into 6-inch lengths
3 tablespoons plus 1 1/2 teaspoons Moroccan Spice Rub (see below)
3/4 cup plain whole-milk yogurt (we used Greek yogurt)
2 scallions, thinly sliced
1 garlic clove, smashed
1 tablespoon chopped pickled jalapeños
1 tablespoon extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
4 large pita breads, for serving (I used onion flatbread) Romaine lettuce leaves, for serving
1. Preheat 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.