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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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A tangy sauce that combines bottled salad dressing, lemon juice and Dijon mustard flavors this filling main-dish salad. You save on cleanup time because both the steak and bread are cooked on the grill, comments Carol Sinclair of St. Elmon, Illinois. Ingredients:
1 beef top sirloin steak (1 pound) |
1 cup creamy caesar salad dressing |
1/4 cup dijon mustard |
1/4 cup lemon juice |
6 slices french bread (1 inch thick) |
12 cups torn romaine |
1 medium tomato, chopped |
Directions:
1. Place steak in a large resealable plastic bag. In a bowl, combine the salad dressing, mustard and lemon juice; set aside 3/4 cup. Pour remaining dressing mixture over the steak. Seal bag and refrigerate for 1 hour, turning occasionally.
2. 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.
3. 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 meat thermometer should read 145°; medium, 160°; well-done, 170°).
4. Place romaine and tomato on a serving platter. Slice steak diagonally; arrange over salad. Serve with toasted bread and remaining dressing mixture. Yield: 6 servings.
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