Shanna's Steak Caesar Salad

 

1 pound beef flank steak
1 tablespoon Cavender's Greek or Montreal Seasoning
2 slices sourdough or French bread
garlic or butter flavored non-stick cooking spray
1 (8 ounce) bag romaine hearts
1/2 medium red onion, sliced 1/2-inch thick
1/4 cup Caesar salad dressing
2 tablespoons shredded Parmesan cheese


1. Heat charcoal 30 minutes until covered with a light layer of gray ash or heat gas grill on High 10 minutes with lid closed.

2. Sprinkle Cavender’s or Montreal seasoning over both sides of steak; press to adhere.

3. Heat oven to 350 degrees. Cut bread into 3/4-inch cubes. Spread cubes on a baking sheet; spray generously with cooking spray. Toast in oven 10 minutes or until browned and crusty.

4. Grill steak over Medium heat (375 degrees grill surface temperature) 11 to 12 minutes per side. Grill onions 5 minutes per side. Remove steak from grill at 140 degrees internal temperature for Medium-Rare doneness and let stand 10 minutes.

5. Meanwhile, tear romaine into 2-inch pieces. Toss lettuce with dressing and croutons.

6. Hold knife at a 45 degrees angle to slice steak thinly across the grain. Cut slices into bite-size pieces. Lay steak and onion rings over salad, sprinkle with Parmesan and serve immediately.

Serving Suggestions: Serve with Grape Tomatoes. Substitute prepared croutons for the cubed bread in step 3, if desired.

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