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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
1 loaf italian bread, cut into 12 slices |
1 clove garlic |
1 pound 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 teaspoons lemon juice |
1 teaspoon mustard |
1 tablespoon finely chopped fresh parsley |
1 clove garlic, chopped |
1/4 teaspoon salt |
Directions:
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.
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