Caesar Steak Salad

All of the great flavors of Caesar salad marry beautifully with steakhouse-seasoned beef on a platter of greens, vegetables and grilled Italian bread.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1  large red onion, cut in 2-inch-thick wedges, root end left intact
• 3⁄4 cup  bottled caesar-style vinaigrette  salad dressing
• 6  thin slices seeded  crusty Italian bread
• 1 1⁄2 lbs  boneless beef sirloin steaks, about 1-inch thick
• 1  teaspoon  dry montreal  steak seasoning
• 3  tablespoons  undrained prepared horseradish from a  jars
• 8  ounces romaine lettuce, torn into large pieces, about 6 cups
• 1 1⁄2 cups cherry tomatoes, halved

Directions

1. Prepare grill for direct-heat cooking. Brush onion with about 1 T. dressing. Grill, uncovered, turning, until tender, 7-8 minutes. Set aside. Brush bread with about 2 T. dressing and grill, turning once, until toasted, about 1-2 minutes per side.
2. Sprinkle one side of steak with seasoning. Place, seasoned side down, on grill; cook, turning once, 6-7 minutes per side for medium-rare. Let stand for 10 minutes, then thinly slice.
3. Combine horseradish with remaining dressing; reserve. Line a serving platter with lettuce; top with onions, bread, steak and tomatoes. Drizzle with reserved dressing mixture.