Middle Eastern Steak Pitas

Ingredients

• 3 small persian cucumbers peeled chopped
• 1.3 pounds flank steak thinly sliced
• 2 cloves garlic minced
• 4 servings kosher salt and pepper freshly ground
• 0.3 cup juice of lemon fresh
• 0.3 cup parsley and/or mint fresh chopped
• 3 tablespoons olive oil extra-virgin
• 1 medium onion thinly sliced
• 4  pocketless pitas 
• 1 teaspoon pumpkin pie spice 
• 0.3 cup tahini (sesame paste)
• 2 medium tomatoes diced

Equipment

• bowl
• frying pan
• whisk

Directions

1. Combine the steak, onion, pumpkin pie spice, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 minced garlic clove, 2 tablespoons chopped herbs, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl; toss well to coat. Set aside while you prepare the salad.
2. Whisk the tahini, the remaining garlic and 2 tablespoons lemon juice, and 1 tablespoon olive oil in a separate bowl; stir in the tomatoes and cucumbers.
3. Heat a cast-iron skillet over medium-high heat until very hot.
4. Brush the pitas with the remaining 1 tablespoon olive oil; cook until lightly toasted, about 1 minute per side.
5. Transfer to plates. Working in batches, add the meat and onion to the skillet in a single layer and cook until browned, about 2 minutes per side.
6. Serve the steak and onion on the pitas with the cucumber salad. Top with the remaining herbs.
7. Photograph by Johnny Miller