cups
reduced-calorie, oil-free Italian salad dressing, divided
1
tbsp.
Worcestershire sauce
1
tsp.
fennel seed, slightly crushed
1
1-lb.
boneless beef sirloin steak, cut 1 inch thick
8
cups
torn mixed salad greens
1/4
cup
finely shredded Parmesan cheese
1/2
medium loaf Italian bread (8 oz.)
Directions
Combine 1 cup of the salad dressing, Worcestershire sauce and fennel seed in bowl. Trim fat from steak; cut into 1-inch pieces. Place in resealable plastic bag set in shallow dish. Pour salad dressing mixture over steak. Marinate in refrigerator 2 to 24 hours, turning bag occasionally.
In large bowl toss together salad greens and 1/2 cup of the Italian salad dressing. Arrange on 4 serving plates; set aside.
In small bowl stir together remaining 1/2 cup salad dressing and Parmesan cheese. Cut bread into 1- to 1 1/4-inch pieces and thread onto 4 long metal skewers. Generously brush bread skewers with salad dressing-cheese mixture. Set aside.
Drain steak; discard marinade. Thread steak pieces onto 4 more long metal skewers. Coat grill rack with nonstick cooking spray. Preheat grill to medium direct heat. Grill steak skewers, uncovered, 10 to 14 minutes or until meat is desired doneness, turning once halfway through grilling. Add bread skewers to grill during last 4 to 5 minutes of grilling time. Grill until lightly toasted, turning frequently.
Remove meat and bread from skewers and add to salad on plates.
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