Za’atar Steak Pita Pockets

In a small microwave-safe bowl, combine jalapeño, vinegar, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt. Cover tightly with plastic wrap and microwave until jalapeño is softened, 30-60 seconds.

Uncover and refrigerate until ready to use in Step 4.

Pat steak* dry with paper towels; season with Za’atar Spice, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak; cook to desired doneness, 3-6 minutes per side.

In the last 4 minutes of cooking, add scallions. Cook, undisturbed, until charred, 1-2 minutes per side.

Transfer steak and scallions to a cutting board. Roughly chop scallions and let steak rest until ready to serve.

In a second small bowl, combine charred scallions, crème fraîche, yogurt, and as much pickled jalapeño as you like (draining first and reserving pickling liquid). 

Add jalapeño pickling liquid 1 tsp at a time until sauce reaches a drizzling consistency; season with salt and pepper.

In a large bowl, whisk together juice from half the lemon, a drizzle of olive oil, salt, and pepper. Add lettuce and tomato; toss until coated.

Wrap pitas in a damp paper towels and microwave until soft and pliable, 30-60 seconds. Halve pitas.