Turkish İskender Kebab

Step 1

Place the steak on a cutting board and slice straight down against the grain into 1/4-inch-thick strips, like slicing bread, until the entire steak is sliced.

Step 2

Tear both pieces of pita bread into 1-inch-wide irregular strips and place them in the center of two serving plates.

Step 3

Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 60 seconds.

Step 4

Add all the sliced beef to the hot pan in a single layer and cook without stirring for 2 minutes until the bottom is golden brown.

Step 5

Stir the beef and cook for another 1 to 2 minutes until no pink remains inside and the meat is light brown throughout.

Step 6

Transfer the cooked beef to a clean bowl and set it aside.

Step 7

Wipe the skillet clean with a paper towel, then add the remaining 1 tablespoon olive oil and place it back over medium heat.

Step 8

Add the minced garlic and stir constantly for 30 seconds until it becomes golden and smells strongly fragrant, being careful not to let it burn.

Step 9

Pour in the crushed tomatoes and stir to combine, then simmer over medium-low heat for 3 minutes until the sauce thickens slightly and deepens in color.

Step 10

Taste the sauce and add salt and pepper to your preference, then stir in the cooked beef and remove from heat.

Step 11

Spoon half the warm beef and tomato sauce over the pita strips on each plate, letting it soak into the bread.

Step 12

Dollop 1/4 cup yogurt on top of each plate in a small mound slightly to the right of the meat.