Chipotle cumin steak pita with dill ranch, pickled beets, lettuce and shallots

Mix equal parts Greek yogurt (or low fat sour cream) and mayo with a lot of dried dill for the ranch sauce; adjust with black pepper, garlic powder, red pepper flakes, lemon juice, pickling liquid or salt as needed.

Cut the steak into small cubes, salt it and cook ripping hot in a little oil about 5 minutes for good browning and until cooked through.

Turn off the heat, then add a sprinkle of ground cumin seeds and a spoonful of chipotles in adobo.

Slice the lettuce into ultra thin slivers and the shallots as thin as possible; cut the pickled beets into slightly thicker rings.

Spread the beet rings over the bottom of the pita, then fill with the steak, lettuce, shallots, feta and the dill ranch.