• Pat steak dry with paper towels. Slice into 1-inch-thick strips; season all over with Steak Spice, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook, stirring occasionally, until browned and cooked to desired doneness, 4-6 minutes. • Transfer steak to a plate and tent with foil to keep warm.

• While steak cooks, wash and dry produce. • Zest and halve lemon. Halve tomato lengthwise; thinly slice into half-moons and season with salt and pepper. Trim and discard root end from lettuce; quarter lengthwise.

• In a small bowl, whisk together juice from all the lemon, half the garlic powder(you’ll use the rest later), 2 TBSP olive oil, 1⁄2 tsp sugar, a pinch of salt, pepper, and as much lemon zest as you like (4 TBSP olive oil and 1 tsp sugar for 4 servings).

• Wrap pitas in damp paper towels; microwave until warm and pliable, 40-60 seconds.

• In a second small bowl, whisk together mayonnaise, sour cream, and remaining garlic powder. Taste and season with salt and pepper if desired.

• Halve pitas; gently pull apart to create pockets. Fill with garlic mayo, sliced steak, tomato, and 1⁄2 tsp dressing per pita pocket. • Divide pitas and lettuce wedges between plates. Drizzle remaining dressing over lettuce and sprinkle with almonds. Serve.