3 ¼ pounds boneless top round steak, sliced very thin
2 large tomatoes, coarsely chopped
½ cup red wine vinegar
½ cup olive oil
¼ cup fresh lemon juice
1 teaspoon allspice
1 clove garlic, minced
½ teaspoon ground cinnamon
½ teaspoon ground black pepper
¼ teaspoon cardamom
salt to taste
Parsley Salad:
1 bunch finely chopped fresh parsley
1 large sweet onion, finely chopped
⅓ cup olive oil
3 tablespoons fresh lemon juice
Tahini Sauce:
1 cup tahini (sesame-seed paste)
½ cup fresh lemon juice
½ cup water
2 cloves garlic, minced
salt to taste
Other:
7 (6 inch) pita bread rounds
3 large tomatoes, coarsely chopped
Place sliced beef into a flat, oven-proof baking dish. Stir together tomatoes, vinegar, olive oil, lemon juice, allspice, garlic, cinnamon, black pepper, cardamom, and salt in a bowl until well blended. Pour over beef, turning slices to coat evenly. Cover and refrigerate for 4 hours.
Preheat the oven to 425 degrees F (220 degrees C).
Uncover the baking dish and cook beef in the preheated oven until meat is no longer pink, about 50 minutes. Allow to cool slightly while you make salad and sauce.
Make salad: Stir together parsley, onion, olive oil, and lemon juice in a bowl until combined.
Make sauce: Mix together tahini, lemon juice, water, and garlic in a bowl until smooth. Season with salt.
Place pita bread rounds on serving plates. Spoon beef slices down the center of each pita. Top with salad, sauce, and tomatoes. Roll up the sides of pita bread around filling to serve.
