Here's a healthy dinner on the go, an easy sandwich you can pack up and take in the car when you're rushing the kids off to soccer or band. It's also a quick favorite when the adults just want to hang out on the deck on Saturday night with a pitcher of sangria on the side.

Makes 4 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

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 4-inch whole-wheat pitas or four 8-inch pitas, split open (see Tip)

1. Position rack in upper third of oven; preheat broiler.
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.
3. Meanwhile, prepare the salad by adding lettuce, cucumber and tomato to the remaining dressing in the bowl; toss to coat.
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.

NUTRITION INFORMATION: Per serving: 410 calories; 15 g fat (3 g sat, 8 g mono); 65 mg cholesterol; 37 g carbohydrate; 33 g protein; 6 g fiber; 529 mg sodium.

Nutrition bonus: Vitamin A (70% daily value), Selenium (66% dv), Vitamin C (45% dv), Folate (29% dv), Iron (25% dv), Magnesium (20% dv).

TIP: Tip: Warm pitas on the bottom rack of the oven while the steak is broiling.

RELATED RECIPES: Poblano & Skirt Steak Fajitas | Korean-Style Steak & Lettuce Wraps | Middle Eastern Burgers | Tuscan-Style Tuna Salad | Vietnamese Steak Sandwich

I would never think about the cucumber on it, but it looks yummy! I have to try it!

, MN

Hubby and I liked this one. Instead of using the broiler, we grilled the meat. Turned out pretty good.

Anonymous, Kendallville, IN

An excellent recipe was brought down because the centerpiece - steak! - was inferior quality. We are eating smaller quantities of meat proteins today, so why not choose the best? I would prefer to prepare one pound of excellent beef, like an organic grassfed or richly marbled American Prime to share among four servings, and really make the meal memorable. A great source for superior quality clean and natural meats and poultry is www.debragga.com, for anyone anywhere in the country.

Stephanie Faison, New York, NY