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
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.