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1
Bring the steak to room temperature for about 20 minutes. In the meantime, mash the garlic to a paste with a mortar and pestle, then stir it together with the cumin, coriander, cinnamon, paprika, cayenne, 1 tsp. salt and 1/2 tsp. pepper. Stir in 1 Tbs. olive oil to make a thick paste.
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2
Pat the steak dry. Rub the spice paste all over the both sides of the steak. Then, let it sit for 10 minutes (still at room temperature). And, get your grill going.
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3
Toss the red onion and pepper strips with some olive oil and sprinkle with salt and pepper.
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4
Grill the steak over high heat for about 5-6 minutes per side, for medium-rare. Or cook to your liking. At the same time grill the pepper and onion slices, turning frequently, until lightly charred on the outside and cooked through, about 12-15 minutes.
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5
When the steak is done grilling, take it off the grill and let it rest for at least 5 minutes. Then, slice into thin slices.
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6
To make the feta-yogurt sauce, stir together the yogurt, feta, and lemon juice. Taste and add salt and pepper to your taste.
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7
Serve slices of steak, bell pepper, and onion on the pitas and top with dollops of the yogurt sauce. Accompany with a nice salad and beer or a fruity-spicy red wine.
