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1
Heat the oven to 375F
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2
In a medium saucepan over medium heat, simmer the tomato chunks with 1 tablespoon of the olive oil, the garlic, and the salt and pepper for about 20 minutes, until the tomatoes break down and become soft and saucy.
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3
Meanwhile, in a small skillet, melt one stick of butter on low heat and simmer for about 12 minutes until the butter turns nut-brown and smells like hazelnuts.
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4
The solids will begin to separate and then fall to the bottom.
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5
Butter turns from brown to black very quickly, so watch closely.
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6
Immediately remove the butter from the heat, and strain through a fine sieve into a dry container.
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7
Set aside to cool.
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8
The butter is very hot, so be careful not to spill any water in it as it cools; otherwise, the butter will spit and bubble, the way hot oil does.
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9
Stir half of the caramelized butter into the tomato sauce and puree it in a blender until smooth.
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10
Reseason it with salt and pepper; set aside.
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11
In a medium mixing bowl, put the peppers in the remaining 1 tablespoon of olive oil, and season them with salt and pepper.
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12
Place the peppers on a baking sheet, and roast them in the oven until they are soft and collapsed, 8 to 10 minutes.
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13
Set them aside but keep them warm.
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14
In a small mixing bowl, combine the cumin with the oregano and Aleppo chiles, and sprinkle the skirt steaks evenly on both sides with the spice mixture.
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15
Grill the steaks over charcoal, or sear them as follows: In a large, heavy skillet or cast iron pan over medium-high heat, mix 1/2 tablespoon of the canola oil and 1/2 tablespoon of the remaining butter.
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16
When the butter turns brown, add the steaks and sear them on the first side, allowing them to brown for about 5 minutes.
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17
Lower the heat if the pan becomes too smoky or if the spices begin to burn.
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18
Cook for another 5 minutes if you want the steaks more well done.
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19
Put them on a platter to rest and wipe out the pan.
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20
Brown the remaining steaks with the remaining 1/2 tablespoon of butter and canola oil.
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21
Arrange the pita halves on a platter.
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22
Remove the steaks from the pan and rest them on the pita.
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23
As the meat rests, the juices will soak into the bread.
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24
Top with the tomato sauce, yogurt, and peppers, and serve with the extra caramelized butter to drizzle over all.
