Loaded Beef Shawarma Lettuce Boats

Toss the thinly sliced beef with garlic powder, cumin, paprika, and salt. Heat the beef tallow in a heavy skillet or cast iron pan over high heat until smoking. Add the seasoned beef in a flat layer. Let it sear without moving for 2 to 3 minutes to develop a deep, crispy brown crust. Stir-fry for another minute until fully cooked and crispy at the edges.

In a small bowl, mix the finely chopped dill pickles and diced tomato. Season with a tiny pinch of salt.

Lay out the sturdy romaine lettuce leaves on plates to act as the food-truck style boat. Divide the hot, crispy spiced beef evenly among the lettuce leaves, and top generously with the tomato-pickle relish before serving hand-held style.