Combine the first 3 ingredients in a large zip-top plastic bag. Afterward, place the steak inside the bag. Marinate the steak for 3 minutes.
Remove the steak from the bag and discard the marinade. Then sprinkle the steak with 1/4 tsp. of salt.
Heat a large skillet over medium-high heat. Add butter and oil to the skillet followed by steak. Cook the steak for 5 minutes on each side or until it reaches your desired doneness.
Let the steak stand for 2 minutes. Then cut it across the grain into thin slices.
Return the pan to heat and add in juice, garlic, and spinach. Sauté the ingredients for 1 minute.
After sautéing, remove the pan from heat and add the remaining salt.
Remove from heat; add remaining salt.
Spoon 2 tbsp. of the spinach mixture into each pita half as well as 1 tbsp. of onion, 3 cucumber slices, and 1 1/2 oz. of steak. Afterward, sprinkle 1 tbsp. of cheese.
For Creamy Hummus:
Combine 1 cup of rinsed and drained canned chickpeas, 2 tbs. of lemon juice, 1 tbs. of tahini, 1/4 tsp. of salt, and 1/8 tsp. of ground red pepper in a food processor. Process the ingredients until they are all well-blended.
Gradually add 3 tablespoons of extra-virgin olive oil to the mixture. Then process them until a smooth consistency is formed. Once you're done, serve with red pepper slices and baby carrots. Enjoy!