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Ingredients

• 4 cups canned diced tomatoes, drained (28 ounces)
• 2 tablespoons olive oil
• 2 teaspoons chopped garlic (about 2 cloves)
• Salt and freshly ground pepper
• 1 stick plus 1 tablespoon butter
• 4 long, thin, green sweet or hot peppers, or 2 green bell peppers
• 4 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon ground Aleppo chiles or medium-hot paprika
• 3 pounds skirt steak, trimmed of fat and any silver skin, and cut into 6- to 8-inch-long pieces
• 1 tablespoon canola oil
• 2 large pita breads, cut in half
• Plain Greek or other whole-milk yogurt, for garnish

Description

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