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Peppercorn and Seasalt Crusted Steak Salad

2 lbs. Peppercorn & Seasalt Crusted Petit Tenderloin Tournedos, cut into 1 1/2" cubes
1/4 cup olive oil
6 bamboo skewers, approx. 8" long, soaked in warm water
4 large heads romaine lettuce, torn into bite-size pieces
french bread, cut into 12 1/4" slices
creamy parmesan dressing
4 oz. parmigiana-reggiano, shaved
Directions: Preheat oven to 400°F. Place bread slices on a baking sheet and lightly brush both sides with olive oil. Bake for 8 minutes or until lightly brown. Remove from oven and allow to cool.

Pre-heat oven broiler on high. Thread marinated beef tournedos onto the skewers, dividing evenly. Broil skewers about 4" from the heat, until the meat is cooked to desired doneness, about 4 to 5 minutes for medium-rare. Remove from broiler and set aside.

Prepare the lettuce in a large bowl and toss with the creamy parmesan dressing to taste. Divide among 6 large salad plates and top with one of steak skewer. Garnish with toasted bread slices and shaved parmesan. Serve.
Servings: 6
Source: KC Steak Company

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