Grilled Steak Caesar Salad

• 4 hard-boiled large egg yolks
• 4 anchovy fillets or 2 tablespoons anchovy paste
• 4 garlic cloves, minced
• 3 tablespoons Dijon mustard
• 2 tablespoons lemon juice
• 2 tablespoons red wine vinegar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons coarsely ground pepper
• 1 teaspoon sugar
• 1 cup olive oil
• 1 beef top sirloin steak (about 1-1/4 pounds)
• 1 large bunch romaine, torn
• 2/3 cup shredded Parmesan cheese, divided
• 2 medium tomatoes, cut into wedges
• 2 cups Caesar salad croutons

1. In a blender, combine the first 9 ingredients; cover and process until blended. While processing, gradually add oil in a steady stream. Cover and refrigerate.
2. Grill steak, covered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0).
3. In a large bowl, toss the romaine, 1/3 cup Parmesan cheese and salad dressing. Divide among salad plates. Slice the steak; arrange steak and tomatoes on salads. Top with croutons and remaining Parmesan cheese.

egg yolks, anchovy, garlic, mustard, lemon juice, red wine vinegar, worcestershire sauce, ground pepper, sugar, olive oil, beef, romaine, parmesan cheese, tomatoes, caesar salad croutons

Taken from www.tasteofhome.com/recipes/grilled-steak-caesar-salad/ (may not work)