Stuffed Steak Pitas

Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Add garlic foil packet to sheet. Roast on middle rack until potatoes are browned and tender and garlic is softened, 20-25 minutes. Carefully transfer potatoes to a plate and garlic to a cutting board. (Keep baking sheet handy for Step 5.)

While potatoes roast, in a large bowl, combine tomato, diced cucumber, half the oregano (you’ll use more later), a large drizzle of olive oil, salt, and pepper.

Pat steak dry with paper towels; season all over with remaining oregano, 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, 3-5 minutes. Transfer steak to bowl with tomato salad; stir to combine.

Halve pitas; gently pull apart to create pockets. Place on baking sheet used for potatoes. Toast on middle rack until warmed through (they should still be soft and pliable), 2-3 minutes. Remove from oven; let cool slightly. Once roasted garlic is cool enough to handle, mash with a fork until smooth. Add garlic and 4 TBSP mayonnaise (8 TBSP for 4 servings) to bowl with grated cucumber; stir to combine. Season with salt and pepper.