For the next 8 days, I won’t come home until after he’s already asleep, and I’ll leave the house before he’s gotten out of bed. Before the madness began, E and I had one last supper together.
A quick drive to Fairway (whoop! whoop!) for skirt steak and a few other groceries helped us gather goods for steak pitas. Skirt steak was on sale, and we had too many varieties of tomatoes because both of us kept buying them without realizing we already had some. I marinate the meat in a gingery teriyaki sauce, sauteed some tomatoes and onions, served it with a side salad, and called it dinner. “Good work,” E cheered.
Since we had leftovers, I thought I’d be a sweetheart and pack him a steak sandwich for lunch. I left it out on the counter before I left for work in a blue tupperware.”Sweetie, I packed lunch for you,” I yelled to him.
But he forgot it! Again!
What is with this man and leftovers?
1 pound skirt steak
2 whole pita, cut into halves
1 cup teriyaki sauce
1/4 cup Worcestershire sauce
2 cloves garlic, minced
1 tablespoon ginger, minced
squeeze of a wedge of lime
2 dozen small cherry red and yellow tomatoes,
1/4 cup chopped Italian parsley
2 tablespoons olive oil
1/2 white onion, sliced
1 tablespoon rosemary
Mix marinade in small bowl. Place meat in shallow dish or bowl and pour mixture all over skirt steak. Marinade for at least 30 minutes.
Meanwhile, in a medium sized non-stick skillet, add onions, then tomatoes, and let simmer for about 20 minutes, until softened. Sprinkle chopped parsley and rosemary on top with about 5 minutes left of cooking time.
Heat a large size skillet over medium heat. Remove steak from marinade and cook to desired temperature (E likes it bloody. I don’t. Medium, or about 4 minutes each side, is how long I cooked the meat). Let rest, then slice steak into cubes.
Heat pita in a skillet for about 30 seconds on each side. Stuff with steak and tomato mixture. Serve. Makes 6 half pita sandwiches.