Beefy Steak House Salad

• 1 1/2 cups Wish-Bone Italian Dressing
• 2 tablespoons lemon juice
• 4 tablespoons grated Parmesan cheese
• 5 cloves garlic finely chopped
• 1 tablespoon worcestershire sauce
• 1 sirloin steak
• 1 red bell pepper large, cut into 1-inch pieces
• 10 ounces Italian bread small loaf
• 10 cups torn romain lettuc leav

1. For marinade, blend 1 cup Wish-Bone(R) Italian Dressing, lemon juice, 2 tablespoons cheese, 4 cloves garlic and Worcestershire sauce; set aside. Cut steak into 1-1/4-inch pieces. In medium, shallow nonaluminum baking dish or plastic bag, pour 1/3 cup marinade over steak and red pepper; turn to coat. Cover, or close bag, and marinate in refrigerator 30 minutes. Reserve remaining marinade.
2. Meanwhile, cut bread lengthwise into quarters, then cut each quarter into 1-1/2-inch pieces. On four 11-inch metal skewers, evenly thread bread cubes; set aside.
3. For dressing, blend remaining 1/2 cup Dressing, 2 tablespoons cheese and 1 clove garlic; set aside.
4. Remove steak and red pepper from marinade, discarding marinade. On 4 metal skewers, alternately thread steak and red pepper. Grill, turning occasionally and brushing frequently with 1/3 cup reserved marinade, 8 to 10 minutes or until steak is medium rare to medium doneness.
5. Meanwhile, generously brush bread with remaining reserved marinade. Grill bread kabobs, turning occasionally, 4 minutes or until golden brown and toasted. To serve, toss lettuce with dressing; arrange on serving plates or platter. Top with steak, red pepper and bread. Garnish, if desired, with additional Parmesan cheese.

wishbone, lemon juice, parmesan cheese, garlic, worcestershire sauce, red bell pepper, bread, torn romain lettuc leav

Taken from www.yummly.com/recipe/Beefy-steak-house-salad-299256 (may not work)