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.