Steak Salad

Ingredients

• 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

Preparation

1. 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. 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. 3. Put lettuce and tomatoes in a large bowl. Make dressing: Whisk together all ingredients. Pour on salad; toss to coat.
4. 4. Arrange salad on 6 plates. Thinly slice steak and place on top of salad. Serve with toasted bread.