Recipe

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• 1 loaf italian bread , cut into 12 slices
• 1 clove garlic
• 1 lb skirt or flank steak
• salt and pepper
• 1 1- lb. bag romaine hearts , torn
• 12 cherry tomatoes, halved
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 2 tsp lemon juice
• 1 tsp mustard
• 1 tbsp finely chopped fresh parsley
• 1 clove garlic, chopped
• 1/4 tsp salt

• 1 Preheat broiler to high; place a rack 5 inches from heat. Line a baking sheet with foil. Place bread slices on baking sheet and toast, turning once, until golden, 2 to 4 minutes. Rub one side of each slice with 1 clove garlic.
• 2 Sprinkle steak with salt and pepper, place on baking sheet and broil, turning once, 7 to 10 minutes for medium-rare. Tent with foil and let rest 5 minutes.
• 3 Put lettuce and tomatoes in a large bowl. Make dressing: Whisk together all ingredients. Pour on salad; toss to coat.
• 4 Arrange salad on 6 plates. Thinly slice steak and place on top of salad. Serve with toasted bread.