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1
Place the onion in a nonmetal measuring cup.
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2
Cover with water and a small microwave-safe plate.
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3
Microwave on high until the water is boiling, about 5 minutes (or add the onions to a small pot of water on the stove, bring to a boil, then turn off the heat).
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4
Let stand for 5 minutes, then drain.
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5
Stir in the vinegar and sugar.
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6
Chill in the refrigerator for 20 minutes to 3 hours.
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7
Combine the coriander, onion powder, and crushed peppercorns on a plate.
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8
Press the steak into the spices, turning to coat.
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9
Add the oil to a nonstick skillet and heat over medium heat.
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10
Sear the steak until it reaches the desired doneness, about 4 to 7 minutes on each side.
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11
Transfer to a cutting board.
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12
(The charred bits on the bottom of the pan add to this dish, but if the pan is burned heavily, it can be wiped out carefully, off the heat, with a triple layer of paper towels.)
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13
Add the beef stock and Worcestershire sauce to the pan (carefully, because it can splatter) and cook until it is reduced to a quarter of its original volume, about 2 tablespoons, after 3 to 4 minutes.
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14
Thinly slice the steak, return to the sauce, and toss.
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15
Remove from heat.
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16
To assemble: Brush one side of each pita with a little oil.
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17
Heat the pita, one at a time, oiled side down, in a hot skillet until slightly crisp but not brittle, about 1 minute each.
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18
Lay each pita on a 12-inch square of foil, crisp side down.
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19
Layer half the escarole, sauced steak, and drained pickled onions and 1 teaspoon onion pickle juice in a strip down the center of each pita.
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20
Roll the bread and foil together into a cone, using the foil for support and to seal the bottom.
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21
Peel the foil down as you eat.
