1/4 cup lemon juice
3 TBSP extra-virgin olive oil
2 tsp Dijon mustard
1/4 tsp salt to taste
freshly ground pepper to taste
1 lb. top round steak, 1 1/2 inches thick, trimmed
4 cups romaine lettuce, chopped
1 medium cucumber, diced
1 large tomato, diced
8 (4-in) whole wheat pitas OR 4 (8-in) whole wheat pitas
1. Position rack in top third of oven. Preheat boiler.
2. Whisk lemon juice, oil, mustard, salt and pepper in a large bowl. Place steak in a shallow dish and pour half the dressing overtop. Let marinate at room temperature, turning once, for 10 minutes.
3. Meanwhile, prepare the salad by adding lettuce, cucumber and tomato to the remaining dressing in the bowl. Toss to coat. Transfer the meat to a broiling pan. Broil for 5 minutes on each side for medium-rare, or until it reaches desired doneness.
4. Transfer to a cutting board. Let rest for 3 minutes, then slice thinly again the grain. Mix the meat with the salad and fill each pita. Serve immediately.