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