Beef with salad on lavash, oriental style

Ingredients:

• 560 g beef flank, thinly sliced ​​across the grain
• 1/4 tbsp. tahini (sesame paste)
• 1 teaspoon pumpkin pie spice
• 1 medium onion, finely chopped
• 2 crushed cloves of garlic
• 1/4 cup freshly squeezed lemon juice
• 3 tbsp. extra virgin olive oil
• 1/4 cup chopped parsley or mint
• Coarse salt and freshly ground pepper
• 2 medium tomatoes, diced
• 3 small cucumbers, peeled and finely chopped
• 4 lavash

Preparation:

1. In a bowl, combine the beef, 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. Mix thoroughly. Set the meat aside to marinate while you prepare the salad.
2. In a separate 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-high heat until very hot. Brush the pita bread with the remaining 1 tablespoon of olive oil and lightly toast for 1 minute on each side.
   
   Place the lavash on a plate. Add the meat and onions to the pan in small batches, placing them in a single layer, and fry for 2 minutes on each side until golden brown.
4. Serve the meat and onions on pita bread with cucumber salad. Sprinkle with the remaining herbs.