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

• Pat steak* dry. Thinly slice steak; season with Shawarma Spice Blend, salt, and pepper. • Drizzle oil in a hot pan. Add steak; cook, stirring occasionally, until steak reaches desired doneness, 4-6 minutes.

• While steak cooks, in a microwavesafe bowl, mix onion, juice from half the lemon (whole lemon for 4), and a pinch of salt. Cover with plastic wrap and microwave until onion is tender, 30-40 seconds. Set aside to pickle. • In a separate bowl, mix lettuce, tomatoes, feta, and vinaigrette.

• Wrap pitas in damp paper towels; microwave for 20-30 seconds. • Add 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. Serve with any remaining salad on the side. Steak is fully cooked when internal temperature reaches 145°.