Spicy steak pittas and choose your own salad

I picked up this recipe card a few years ago at the supermarket checkout and have had fun playing with it.  The family love it I think because it's a sort of 'build it yourself' type supper so they choose the veg they want to stuff their pitta bread with.  If you choose not to marinade the meat then it's really quick, just a bit of chopping and some speedy frying and Bob's your uncle or not...... I'm planning to do this tomorrow night so will let you know how it turns out.

Ingredients 
4 smallish steaks, it can be the quick fry minute steaks or some flattened rump
4 pitta breads lightly toasted
Creme fraiche, salad cream (how retro Sonia) or mayo (I add a squeeze of lemon)
Black pepper
1 glass of Merlot.

Salad
Anything you fancy or a selection of everyone's favourites.  I think I will use:
Crispy lettuce
Grated carrot
Sugar snap peas
Shredded white cabbage and
Some quartered juicy tomatoes.

Marinade
2 cloves of garlic, peeled and finely chopped
A glug of rapeseed or ordinary olive oil
1 red chillies, finely chopped and seeds removed
A splash of fish sauce
A splash of soy sauce
A pinch of sugar
Coriander stems finely chopped
1/2 tsp bicarbonate of soda if using minute steaks as this helps it to tenderise.


Next bit
Bash your steak with a rolling pin if you want to make it go further and to tenderise.
Place in a plastic food bag or bowl.
Add the marinade ingredients and leave in the fridge for at least an hour if you have time.
Put the salad and the toasted pittas on the table so everyone can make their own salad.
Heat a large skillet type pan and cook the steaks for a couple of minutes.
Add the marinade to the pan for the last minute.
Let the steaks rest for a few minutes.
Add chopped coriander leaves and some lemon juice to the creme fraiche and .....
pour yourself the glass of Merlot.

Thinly slice the steaks and share.  Have spare pittas to hand and I'm hoping it will look something like this.