- 2 peaches
- 1 head of romaine lettuce
- handful of baby kale leaves
- 2 6oz steaks, grilled or panfried
- 3 Tablespoons olive oil
- 1 Tablespoon balsamic vinegar
- Dice the peaches and the cooked steaks.
- Toss the peach, steak, romaine lettuce, and kale leaves with the olive oil and balsamic vinegar.
- Serving Size: 1 plate