1/3        cup sun-dried tomatoes, not packed in oil, chopped
¼            cup water
1             tablespoon balsamic vinegar
1             tablespoon olive oil
1             clove garlic, minced
¾            teaspoon salt
½            teaspoon pepper 

2             whole wheat pita breads, split in half horizontally
¼            cup diced fresh mozzarella cheese (1 ½ oz)
¼            cup fresh basil, thinly sliced
12           thin tomato slices
1             clove garlic, minced
2           boneless beef top loin (strip)steaks, cut 3/4 inch thick (8oz each)
4           cups chopped romaine lettuce
             Salt and pepper, as desired

Makes 4 servings

 1. Heat oven to 350 F.  Whisk vinaigrette ingredients in small bowl until blended; set aside

 2. Place pita bread rounds in single layers on 2 metal baking sheets.  Bake in 350 F oven 5 minutes or until toasted.  Remove from oven; sprinkle evenly with cheese.  Top evenly with basil and tomatoes; set aside.

 3. Press garlic evenly onto beef steaks.  Heat large nonstick skillet over medium   heat until hot.  Place steaks in skillet; cook 10-12 minutes for medium-rare to medium doneness, turning once.

 4. Carve steaks into thin slices.  Toss with lettuce and venaigrete.  Season with salt and pepper, as desired.  Evenly divide salad mixture onto plates.  Serve with pita bread “pizza”

 Cook’s Tip:
*To thinly slice fresh basil, stack several basil leaves.  Roll stack lengthwise into cylinder.  Cut cylinder crosswise into thin slices with sharp knife.