Ingredients

• 1/4 cup lemon juice
• 3 tablespoon extra-virgin olive oil
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt, or to taste
• Freshly ground pepper, to taste
• 1 pound top round steak, 1 1/2 inches thick, trimmed
• 4 cups romaine lettuce, chopped
• 1 medium cucumber, diced
• 1 large tomato, diced
• 8 4-inch whole-wheat pitas, or four 8-inch pitas, split open (see Tip)

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Cooking Directions

Step 1

Position rack in upper third of oven; preheat broiler.

Step 2

Whisk lemon juice, oil, mustard, salt and pepper in a large bowl. Place steak in a shallow dish and pour half the dressing over it. Let marinate at room temperature, turning once, for 10 minutes.

Step 3

Meanwhile, prepare the salad by adding lettuce, cucumber and tomato to the remaining dressing in the bowl; toss to coat.

Step 4

Transfer the meat to a broiling pan. Broil for 5 minutes on each side for medium-rare, or until it reaches desired doneness. Transfer to a cutting board, let rest for 3 minutes, then slice thinly against the grain. Mix the meat with the salad and fill each pita. Serve immediately.