Steak Salad

• Salad:
• 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
• Dressing:
• 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

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.

salad, italian bread, clove garlic, skirt, salt, hearts, cherry tomatoes, dressing, sour cream, mayonnaise, lemon juice, mustard, parsley, clove garlic, salt

Taken from www.myrecipes.com/recipe/steak-salad-0 (may not work)