Middle Eastern Steak Pitas

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

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.
2. Set aside while you prepare the salad.
3. 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.
4. Heat a cast-iron skillet over medium-high heat until very hot.
5. Brush the pitas with the remaining 1 tablespoon olive oil; cook until lightly toasted, about 1 minute per side.
6. Transfer to plates.
7. Working in batches, add the meat and onion to the skillet in a single layer and cook until browned, about 2 minutes per side.
8. Serve the steak and onion on the pitas with the cucumber salad.
9. Top with the remaining herbs.
10. Per serving: Calories 632; Fat 30 g (Saturated 7 g); Cholesterol 54 mg; Sodium 869 mg; Carbohydrate 49 g; Fiber 5 g; Protein 41 g
11. Photograph by Johnny Miller

flank steak, onion, pumpkin pie spice, lemon juice, extravirgin olive oil, garlic, parsley, kosher salt, tahini, tomatoes, cucumbers, pitas

Taken from www.foodnetwork.com/recipes/food-network-kitchens/middle-eastern-steak-pitas-recipe.html (may not work)