Ingredients

• 1 ounce shredded Parmesan cheese (about 1/4 cup), divided
• 1 1/4 cups large croutons, divided
• 3 1/2 cups chopped romaine lettuce
• 1/4 cup Caesar dressing
• 3 slices Roma tomato
• 1 (6-ounce) sirloin steak
• 2 tablespoons margarine, melted
• 1 to 2 tablespoons Cajun seasoning
• 1/4 cup crumbled blue cheese
• 1/4 cup cooked diced bacon, heated

Preparation

In a large bowl, sprinkle about half the Parmesan and half the croutons over romaine; add dressing and toss well. Place in a chilled pasta bowl or large soup plate; sprinkle with remaining Parmesan, creating a "snowcap" effect. Add tomato slices on one side; refrigerate.

In a very well-ventilated area or outdoors, heat a cast-iron skillet over high heat. Brush one side of sirloin with melted margarine; sprinkle to taste with Cajun seasoning. Place seasoned-side down in skillet (Caution: There might be a slight flame when meat is placed in skillet.).

While first side is cooking, brush second side with melted margarine and sprinkle with additional seasoning. Cook about 2 minutes; turn and cook 2 to 3 minutes more, or to desired degree of doneness. Cut into 1/2-inch slices. Fan sliced steak over salad; top with blue cheese, bacon and remaining croutons.