Ingredients:
1/4 cup lemon juice
3 tablespoons 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 small (4 inch) whole-wheat pitas, split open
Directions:
Position rack in upper third of oven; preheat broiler.
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.
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. 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.
Comments:
Bwahahaha! He set the smoke alarm off again!
Anyway, these were good. A nice, all-in-one meal. He decided to go with flatbread rather than pita pockets and I think I would have stuck with the pockets. It was kind of difficult to eat with all the stuff falling out. He points out that he didn't have that problem due to his huge hands. I'm resisting making an ape comment here. I'm so restrained... Anywho. Outside of the mess, they were a great meal.
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