Steak Salad Stuffed Pockets

• 1/4 cup lemon juice
• 3 tablespoons olive oil, extra-virgin
• 2 teaspoons dijon mustard
• 1 x salt to taste
• 1 x black pepper freshly ground to taste
• 1 pound beef, round steak 1 1/2 inches thick, trimmed
• 4 cups romaine lettuce chopped
• 1 medium cucumbers diced
• 1 large tomatoes diced
• 8 each pita bread, whole wheat 4-inch, or four 8-inch pitas, split open

1. Position rack in upper third of oven; preheat broiler.
2. Whisk lemon juice, oil, mustard, salt and pepper in a large bowl.
3. Place steak in a shallow dish and pour half the dressing over it.
4. Let marinate at room temperature, turning once, for 10 minutes.
5. Meanwhile, prepare the salad by adding lettuce, cucumber and tomato to the remaining dressing in the bowl; toss to coat.
6. Transfer the meat to a broiling pan.
7. Broil for 5 minutes on each side for medium-rare, or until it reaches desired doneness.
8. Transfer to a cutting board, let rest for 3 minutes, then slice thinly against the grain.
9. Mix the meat with the salad and fill each pita.
10. Serve immediately.

lemon juice, olive oil, mustard, salt, black pepper, beef, romaine lettuce, cucumbers, tomatoes, pita bread

Taken from recipeland.com/recipe/v/steak-salad-stuffed-pockets-49553 (may not work)