Ingredients
1 beef top sirloin steak (1 pound)1 cup creamy Caesar salad dressing1/4 cup Dijon mustard1/4 cup lemon juice6 slices French bread (1 inch thick)12 cups torn romaine1 medium tomato, chopped
Preparation
Place steak in a shallow dish. In a bowl, combine the salad dressing, mustard and lemon juice; set aside 3/4 cup. Pour remaining dressing mixture over the steak. Cover and refrigerate for 1 hour, turning occasionally.
Brush both sides of bread with 1/4 cup of the reserved dressing mixture. Grill bread, uncovered, over medium heat for 1-2 minutes on each side or until lightly toasted. Wrap in foil and set aside.
Drain and discard marinade. Grill steak, covered, over medium heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Place romaine and tomato on a serving platter. Slice steak diagonally; arrange over salad. Serve with toasted bread and remaining dressing mixture.
