As I’m planning to prepare this dish again today, I thought it would be a good idea to re-post the recipe, which was posted in the early days of the blog, for those of you who might have missed it.
I’m sure that even those of you who already saw the recipe, will enjoy this tasty remainder.
See you next week with a new recipe!
Here is a “mix and match” type of lunch or dinner, which is great for easy summer entertainment: place all the components on a big tray and let your guests fill their pita bread as they wish.
The skirt steak is a wonderful, juicy cut, with a pronounced meaty flavor. It cooks very quickly and evenly. Served with green Tahini dressing, eggplant salad and some fresh cherry tomatoes, it makes for a colorful, fresh dinner.
The green Tahini dressing and eggplant salad can be prepared in advance, so all you need is to roast the skirt steak just before serving.
If you can’t find skirt steak, or prefer a chicken option, boneless, skinless chicken thighs can be used instead. Whatever options you may choose, I’m sure you’ll enjoy these bold, tasty flavors.
The skirt steak
Calculate about 4-5oz (120-150 grams) clean skirt steak per person. Bring to room temperature and…
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Tasty Eats 
This looks delicious…
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Thank you John, I’m glad you liked the recipe. It is indeed delicious, which is why I’m make it often. 🙂
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That steak has got me feeling really deflated about my roast chicken dinner! I want this instead!!
Tania @ http://www.thegammonkitchen.wordpress.com
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Thank you Tania, I’m glad you liked the recipe, but I’m sure your roasted chicken was just as good! 🙂
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Oh no, it’s torture! I’m not supposed to eat or drink for some time because of annual checkup tomorrow! Your steak and sabich made me really hungry…. Green tahini?? Wow, that mus be tasty!! You should invite me for meal 😉
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That is indeed a torture! I hope you’ll be able to eat anything you wish very soon.
If you’re ever in NY you’re more than welcome for a tasty dinner with Israeli hospitality! 🙂
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Thank you, I went (the hunger) through w/o any problems 😀
And thank you, Ronit! What an offer -so nice of you! It would be fantastic if I could make it!!
Btw, I enjoyed pistachio halva, not an Israeli one unfortunately, with Sicilian dessert wine. It went well with the rich Moscato flavour.
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Pistachio halva and Sicilian dessert wine sound like a good compensation for the hunger torture!
You’re really are most welcome anytime. 🙂
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Thank you!
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I’m very happy that you shared this with us again, it looks perfect.
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Thank you Karen, I’m glad you liked the dish.
It’s very easy to assemble and great for summer entertaining. 🙂
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Next time I grill, this will be on the menu.
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Sounds like a good plan! Hope you’ll enjoy it. I’ll be happy to hear your comments. 🙂
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Thank for sharing again, Ronit…I’ve already added skirt steak to my list for my trip to the butcher this week!
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Thank you Nancy, I’m glad you liked the recipe. Skirt steak is such a great cut. It’s easy to prepare and so full of flavor. I hope you’ll enjoy it with all the additions. 🙂
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Thanks for this great share Ronit. Full of flavour in it!!
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Thank you Sumith, I’m glad you liked the recipe. This cut is indeed full of flavor and the additions add even more. 🙂
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I’ve just eaten a weekend of junk food while traveling and this looks so tasty as well as healthy. I’m ashamed and must try this soon!
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Thank you Audrey! I’m glad you liked the recipe and hope you’ll enjoy it. No reason to be ashamed – we all have our moments and there’s always tomorrow! 🙂
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I’ll take all the sides please 😀😀
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I sometimes do that too. Also, for a “meaty” vegetarian option, I sometimes serve grilled thick sliced portobello mushrooms. 🙂
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This my kind of dish to serve in summer when entertaining, Ronit, and skirt steak is an under-rated cut. With my eggplants finally sprouting veggies, Your salad may very well be on my menu in the weeks to come. Thanks for sharing!
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Thank you John!
I agree – skirt steak is definitely under-rated. I guess it’s only for people who like the bold, meaty flavor.
I’m sure the eggplants from your garden are so much superior to anything I can get in the store. I’m always on the look for them in farmers markets. I’ve just made a huge batch of caponata and already plotting the next eggplant dish… 🙂
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Ronit, that looks very tasty indeed. Lovely cooking of the steak.
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Thank you Conor, that’s a great compliment coming from the meat master! 🙂
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Thanks for the repost as I missed it first time round!
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That eggplant salad..I can’t wait to make! We’re having filet lignin tomorrow on the grill & I think this will be a winner together. Thanks for the repeat!🐾
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My pleasure! I’m glad you liked the salad and I hope you’ll enjoy it. I’ll be happy to hear your comments. 🙂
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Ronit, this looks very delicious and makes me feel hungry!
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Thank you Gloria, for such a lovely compliment! 🙂
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