1.Heat half of the oil in large frying pan; cook onion, stirring, about5 minutes or until browned lightly. Remove from pan; cover with foil to keep warm.
2.Heat remaining oil in same pan; cook steaks, two at a time, until browned both sides and cooked as desired. Remove from pan; cover with foil to keep warm.
3.Using back of fork, mash avocado in medium bowl; add tomato, juice and coriander, mix gently to combine salsa.
4.Toast cut-sides of pide. Divide bottom halves of pide among servingplates; top with equal amounts of lettuce, then steak, onion, salsa and remaining toasted tops of pide.
Small pide are an individual-sized version of the long loaf of pide, sometimes sold simply as turkish bread.Note