- 1 cup Marzetti® Supreme Caesar Dressing
- 1 (1 1/2-pound) whole flank steak, scored
- 2 teaspoons minced garlic
- 2 tablespoons vegetable oil
- 2 heads romaine lettuce, outer leaves discarded, inner leaves separated and left whole or chopped
- 1 pint cherry tomatoes, sliced in half lengthwise
- 1 small red onion, cut into 1/4-inch slices
- 2 ounces Parmigiano-Reggiano cheese, shaved or grated
- Salt and freshly ground black pepper, to taste
- Place meat in a shallow dish or plastic bag. Lightly sprinkle both sides of meat with salt and pepper. Combine garlic and oil and press into the meat. Marinate 20 minutes or up to 12 hours. Wipe off excess garlic with paper towel. Reseason with salt and pepper.
- Prepare grill to medium hot. While grill is heating, arrange lettuce, tomatoes and onions on platter or individual plates. Spray grill rack with non-stick cooking spray for the grill. Place meat on rack grill 4 to 6 minutes over direct heat; with tongs, turn the meat and grill an additional 4 to 5 minutes for rare to medium-rare.
- Transfer meat to cutting board and allow meat to rest for 5 minutes before carving. Cut meat across grain into 1/4-inch bite-size strips. Arrange on top of composed salad. Drizzle with Marzetti Supreme Caesar Salad Dressing. Sprinkle with pepper and cheese. Serve. Pass additional dressing.