anchovy fillets, rinsed and patted dry (optional)*
8
thickly cut slices French bread
8
cups washed and torn romaine lettuce leaves
1
ripe tomato, chopped
*Anchovies can be omitted. Brush bread slices with mustard mixture; proceed as above.
Prep Time
20 minutes
Marinate Time
30 minutes
Cook Time
17 minutes
1. Place steak in large resealable plastic food storage bag. Combine Caesar dressing, mustard, lemon juice and peel in 2-cup measure; mix well. Pour 2/3 cup mustard mixture over steak. Seal bag; marinate in refrigerator 30 minutes.
2. Place anchovies and 1/4 cup mustard mixture in food processor. Reserve remaining mustard mixture for dressing. Process until very smooth. Brush anchovy mixture on both sides of bread slices. Grill bread over high heat 2 minutes or until lightly toasted on both sides. Set aside.
3. Place steak on oiled grid, reserving marinade. Grill over high heat 10 to 15 minutes for medium-rare, basting frequently with marinade. Do not baste with marinade during last 5 minutes of cooking. Let steak stand 5 minutes. Place lettuce and tomato on serving platter. Slice steak diagonally; arrange over lettuce and tomato. Serve with reserved dressing and anchovy bread slices.
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