Sirloin Caesar Salad

1 boneless top sirloin steak (1 pound)
1 cup Caesar salad dressing
1/4 cup Dijon mustard
1/4 cup lemon juice
6 slices French bread (1 inch thick)
12 cups torn romaine
1 medium tomato, chopped

Place steak in a large resealable plastic bag or shallow glass container. In a bowl, combine salad dressing, mustard and lemon juice; set aside 3/4 cup. Pour remaining dressing mixture over the steak.

Seal or cover and refrigerate for 1 hour, turning occasionally. Brush both sides of bread with 1/4 cup of the reserved dressing mixture. Grill bread, uncovered, over medium heat for 1-2 minutes on each side or until lightly toasted. Wrap in foil and set aside.

Drain steak, discarding marinade. Grill, covered, for 5-8 minutes on each side or until meat reaches desired doneness (for rare, a meat thermometer should read 140°; medium, 160°; well-done, 170°).

Place romaine and tomato on serving platter. Slice steak diagonally; arrange over salad. Serve with the bread and remaining dressing. Makes 6 servings.