Chicken or fish can be substituted for the protein.
1 1/2 lbs Petite Sirlion
salt and pepper, to taste
2 tsp olive oil
2 head romaine lettuce
1 red bell pepper, seeded and diced
1/4 cup olive oil
2 cups diced french bread into cubes
3 cloves garlic, minced
1 teaspoon fresh herbs such as basil, rosemary or thyme
1/4 cup grated parmesan cheese
Black Pepper Dressing
1/4 cup balsamic vinegar
2 shallots, chopped
2 cloves garlic, minced
1/2 cup olive oil
2 tsp fresh cracked black pepper
1/3 cup grated parmesan cheese
salt, to taste
Season steak and sear in saute pan or grill until medium rare. Set aside.
Begin the croutons by heating the olive oil in a non stick saute pan over medium heat. Add the bread cubes and toss to coat with the oil. Add the garlic and herbs and saute until bread begins to brown. Add the cheese and saute just until cheese begins to melt. Set aside.
To make the dressing, combine all the ingredients and whisk until mixture is blended thoroughly.
Tear the romaine lettuce into a large bowl. Add about half the dressing and toss. Divide among 6 plates . Sprinkle red bell pepper over the top. Slice the steak and arrange in a fan pattern. Top with croutons. Serve remaining dressing on the side.