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1
Preheat an indoor electric grill to high, outdoor gas grill to medium high or, prepare charcoal.
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2
Brush meat on both sides with Worcestershire, balsamic, and oil.
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3
Let meat rest 10 minutes.
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4
Grill meat 4 to 6 minutes on each side (that is medium-rare to medium-well range).
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5
Let meat rest another 5 to 10 minutes for juices to redistribute before you slice steak to serve.
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6
Slice meat on an angle, thinly, against the grain of the meat.
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7
To make dressing, combine anchovies, garlic, and oil in a metal or heatproof glass bowl.
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8
Place bowl on grill top and cover grill.
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9
Cook oil mixture 2 or 3 minutes or until garlic is speaking by sizzling in oil.
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10
Remove dressing from heat and beat warm oil with a fork until the anchovies break up completely and dissipates in oil.
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11
Cooked anchovies melt away easily and the flavor changes from fishy to nutty.
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12
Transfer oil mixture to a large salad bowl.
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13
Add Worcestershire, lemon juice, egg, pepper, and cheese while beating with fork.
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14
Toss greens to coat with dressing.
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15
Brown garlic bread under broiler or on outdoor grill and cut the bread into chunks.
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16
To serve, pile Caesar salad greens on plate, garnish with chunks of garlic bread (rather than traditional croutons) an extra sprinkle of cheese, black pepper; a pile of thinly sliced sirloin along side.
