Black And Blue Caesar Salad
1 ounce shredded Parmesan cheese (about 1/4 cup), divided
1 1/4 cups large croutons, divided
3 1/2 cups chopped romaine lettuce
1/4 cup Caesar dressing
3 slices Roma tomato
1 (6−ounce) sirloin steak
2 tablespoons margarine, melted
1 to 2 tablespoons Cajun seasoning
1/4 cup crumbled blue cheese
1/4 cup cooked diced bacon, heated
In a large bowl, sprinkle about half the Parmesan and half the croutons over
romaine; add dressing and toss well. Place in a chilled pasta bowl or large
soup plate; sprinkle with remaining Parmesan, creating a "snowcap" effect.
Add tomato slices on one side; refrigerate. In a very well−ventilated area or
outdoors, heat a cast−iron skillet over high heat. Brush one side of sirloin
with melted margarine; sprinkle to taste with Cajun seasoning. Place
seasoned−side down in skillet (Caution: There might be a slight flame when
meat is placed in skillet.). While first side is cooking, brush second side
with melted margarine and sprinkle with additional seasoning. Cook about 2
minutes; turn and cook 2 to 3 minutes more, or to desired degree of
doneness. Cut into 1/2−inch slices. Fan sliced steak over salad; top with
blue cheese, bacon and remaining croutons.