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.