Steak Pitas With Tomato-Caper Yogurt

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2 teaspoons Aleppo pepper

1/2 teaspoon smoked hot paprika

1/4 teaspoon ground cumin

1/2 teaspoon garlic granules or powder

1 1/2 teaspoons kosher salt, to taste

1/2 teaspoon black pepper

1 1/2 to 2 pounds top sirloin

Olive oil as needed

1 teaspoon fresh lemon juice + more to taste

Pinch saffron, to taste

1 large meaty, ripe tomato

1/2 cup Greek-style non-fat yogurt

2 tablespoons mayonnaise

2 tablespoons capers, rinsed, drained and chopped

3 to 4 pitas, 8-inch diameter

1 to 2 ounces baby arugula

Thinly sliced red onion, optional

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