Step 1
Pat 1½ lb. skirt steak, cut into 5″ pieces, dry, then prick all over on both sides with a paring knife.
Step 2
Stir together ⅓ cup extra-virgin olive oil, 2 Tbsp. ground cumin, and 3 tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a medium bowl; season with freshly ground pepper. Finely grate in 4 garlic cloves and stir to combine. Add steak and turn to coat. Let sit 10 minutes.
Step 3
Meanwhile, stir together 1 cup plain whole-milk yogurt, 1 Tbsp. fresh lemon juice, 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, and remaining 1 Tbsp. extra-virgin olive oil and 1½ tsp. ground cumin in a small bowl; season with pepper. Finely grate in remaining 2 garlic cloves and stir to combine. Set yogurt sauce aside.
Step 4
Heat a dry large cast-iron skillet over medium-high. Lift
steak from marinade, letting excess drip back into bowl; transfer to skillet. Cook until
deeply browned and an instant-read thermometer inserted into the thickest part registers
125°, about 2 minutes per side for medium-rare. Transfer to a cutting board and let rest
10 minutes.
Step 5
Meanwhile, arrange 1 large bunch scallions, cut into 2″ pieces, in same skillet; season with salt. Cook, stirring often, 1 minute. Pour in ½ cup water and cook, stirring occasionally, until evaporated and scallions are wilted, about 2 minutes.
Step 6
Slice steak against the grain; arrange on a platter. Place scallions and 1 large jalapeño, thinly sliced, alongside. Serve with 4 pitas with pockets, halved, and reserved yogurt sauce for building pitas.