Pat the steaks dry to get a nice crust and to reduce oil splatter.

Make a marinade by mixing the seasonings with the olive oil.

Marinate the steaks for 1 hour.

Sear each side for 4-5 min until a brown crust has developed, use tongs to turn your steak on the side and sear for 1-2 minutes.

Remove the steak and let it rest for 5 min before slicing.

Serve steak in fresh pita with tahini lemon sauce, pickles and red onion with parsley and sumac.

Blend Tahini, lemon juice and water.

Slowly add the olive oil while blending, add salt to taste and water to desired consistency. It should be thick and creamy.

Mix yeast, sugar and warm water, let it sit for 15 minutes.

In a large mixing bowl combine flour with salt. Add olive oil, yeast mixture and knead by hand for 6 minutes. If the dough is too sticky you can add more flour.

Place the dough in an oiled bowl and let it rise for 2 hours in a warm place.

Turn the dough onto a lightly floured surface, gently push the air out and divide into 10 equal pieces.

Bake for 12-14 min or roast on the pan for 4 minutes each side, or until set.

Enjoy!