• Wash and dry produce. • Halve, peel, and thinly slice half the onion (whole onion for 4 servings). Halve lemon. Trim and discard root end from lettuce; chop leaves into bite-size pieces.

• Pat steak* dry with paper towels, then thinly slice. Season with Shawarma Spice Blend, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak; cook, stirring occasionally, until cooked to desired doneness, 4-6 minutes.

• While steak cooks, in a small microwave-safe bowl, combine onion, juice from half the lemon (whole lemon for 4 servings), and a pinch of salt. Cover with plastic wrap and microwave until onion is tender, 30-40 seconds. Set aside to pickle. • Add lettuce, tomatoes, feta, and vinaigrette to a large bowl; toss to combine.

• Wrap pitas in damp paper towels and microwave until warm and pliable, 20-30 seconds. • Place steak in a line across the middle of each pita. Top with as much salad as you like. Drizzle with smoky garlic herb sauce; top with as much pickled onion (draining first) as you like and as much hot sauce as you like. Fold pitas in half to form wraps. • Divide wraps between plates and serve with any remaining salad on the side. ***Beef is fully cooked when internal temperature reaches 145°.***