For lunch

I had company and when the meal was over I found I had an extra piece of steak. So the next day for lunch I sliced the steak very thin and made it into a steak salad with pita.

Steak Salad 

Servings: 2 

1 Steak sliced very thin (served chilled) 

3 cups Romaine lettuce 

1/2 tomato 

1/2 avocado 

2 hard boiled eggs 

Dressing 

3/4 cup olive oil

2 tablespoons balsamic vinegar 

1 clove of garlic

(minced or pushed through a garlic press) 

1 teaspoon of lemon juice 

Crispy Pita

Cut one pita into triangles

Heat 1 tablespoon of olive oil in a skillet 

Place pita triangles into the oil and allow them to get golden & crispy.

After removing them from the skillet, place on a paper towel and sprinkle a little sea salt over them.