Greek Steak Pitas

Ingredients

• 6 ounce baby spinach fresh
• 0.1 teaspoon pepper black
• 1 teaspoon butter 
• 24 slices cucumber english
• 2 ounces feta cheese crumbled
• 1 pound flank steak trimmed
• 1 teaspoon garlic minced
• 0.5 teaspoon kosher salt divided
• 2 tablespoons juice of lemon 
• 1 teaspoon olive oil 
• 4 6-inch wholewheat pita breads cut in half ()
• 0.5 cup onion red thinly sliced
• 0.5 cup red wine vinegar 
• 1 teaspoon penzey's southwest seasoning (such as McCormick)

Equipment

• food processor
• frying pan
• ziploc bags

Directions

1. Combine first 3 ingredients in a large zip-top plastic bag; add steak to bag. Marinate 3 minutes, turning once.
2. Remove steak from bag; discard marinade.
3. Sprinkle steak with 1/4 teaspoon salt.
4. Heat a large skillet over medium-high heat.
5. Add butter and oil.
6. Add steak; cook 5 minutes on each side or until desired doneness.
7. Let stand 2 minutes.
8. Cut steak across grain into thin slices.
9. Return pan to heat.
10. Add juice, garlic, and spinach; saut 1 minute.
11. Remove from heat; add remaining salt.
12. Spoon 2 tablespoons spinach mixture into each pita half.
13. Place 1 tablespoon onion, 3 cucumber slices, and 1 1/2 ounces steak in each pita half; sprinkle 1 tablespoon cheese in each pita half.
14. Combine 1 cup rinsed and drained canned chickpeas, 2 tablespoons lemon juice, 1 tablespoon tahini (roasted sesame seed paste), 1/4 teaspoon salt, and 1/8 teaspoon ground red pepper in a food processor; process until well blended. Gradually add 3 tablespoons extra-virgin olive oil; process until smooth.
15. Serve with red pepper slices and baby carrots.