Middle Eastern Steak Pitas

Directions

1. 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. 2
   Set aside while you prepare the salad.
3. 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. 4
   Heat a cast-iron skillet over medium-high heat until very hot.
5. 5
   Brush the pitas with the remaining 1 tablespoon olive oil; cook until lightly toasted, about 1 minute per side.
6. 6
   Transfer to plates.
7. 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. 8
   Serve the steak and onion on the pitas with the cucumber salad.
9. 9
   Top with the remaining herbs.
10. 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. 11
    Photograph by Johnny Miller