Steak Pita with Cucumber Salad and Tahini

Ingredients:

• 1 flank steak weighing 600 g, thinly sliced ​​across the grain
• 1 medium onion, thinly sliced
• 1 teaspoon pumpkin pie spice
• 1/4 cup freshly squeezed lemon juice
• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic, crushed
• 1/4 cup chopped fresh parsley and/or mint
• 1/4 tbsp. sesame tahini paste
• 2 medium tomatoes, diced
• 3 small cucumbers, peeled and sliced
• 4 pitas without cavities

Preparation:

1. In a bowl, combine the meat, 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 black pepper; toss to combine. Set aside while you prepare the salad.
2. In another bowl, combine tahini, remaining garlic, 2 tablespoons lemon juice, and 1 tablespoon olive oil; add tomatoes and cucumbers.
3. Heat a cast-iron skillet over medium heat until very hot. Brush the pitas with the remaining 1 tablespoon olive oil and cook until lightly browned, about 1 minute per side. Transfer to plates.
4. Add the meat and onions to the pan in a few batches, spreading them in a single layer, and fry for 2 minutes on each side. Serve the steak and onions on pitas with cucumber salad. Sprinkle with the remaining herbs.