📖 Instructions

1. First, let's prep the steak. Slice the steak thinly against the grain. This helps ensure tenderness.
2. Now, let's marinate the steak. In a large bowl, combine olive oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, salt, and pepper. Add the sliced steak and toss well to coat. Cover with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. The longer, the better, trust me.
3. While the steak marinades, prepare the sumac onions. Thinly slice the red onions. In a small bowl, mix the sliced red onions with sumac, a pinch of salt, and a drizzle of olive oil. Set aside. Oh man, these onions are gonna be good.
4. When you're ready to cook, heat your grill or grill pan over medium-high heat. Remove the steak from the marinade, letting any excess drip off.
5. Grill the steak in batches, if necessary, to avoid overcrowding the pan. Cook for about 2-3 minutes per side, or until nicely seared and cooked to your desired doneness. Don't overcook it! Nobody likes tough steak.
6. Let the steak rest for a few minutes before slicing it even thinner, if needed. I know, patience is hard when it smells this good.
7. Warm the pita breads or wraps. You can do this on the grill, in a dry skillet, or even in the microwave. Just a few seconds on each side will do.
8. Assemble the shawarma. Lay a warmed pita bread on a flat surface. Add a generous amount of grilled steak, followed by a spoonful of the sumac onions. Drizzle with tahini sauce, if desired. Oh yeah.
9. Wrap it up tightly and serve immediately. Or, if you're like me, devour it right then and there!