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1. Add all of the salad dressing ingredients into the jar of a blender and puree until smooth. Season to taste with salt and pepper. Refrigerate until needed.
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2. Heat a grill pan over high heat for about 5 minutes.
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3. While the pan is heating, slice the lettuce heads in half lengthwise. Lightly brush the cut side of the romaine with 1 teaspoon of the oil.
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4. Grill the romaine in batches, putting them onto the hot grill pan cut side down for about 45 seconds, until there are grill marks on the lettuce. Then remove the heads from the grill and set aside while you finish with the remaining lettuce.
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5. Add 1 teaspoon of oil to the pan and add the shallots. Grill them until soft, about 3-4 minutes, stirring to make sure all sides are cooked. Remove them from the pan and set aside.
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6. Rub the steak with the remaining oil and salt and pepper both sides of the meat. Put the steak onto the hot grill and grill it for 2-3 minutes on each side. Remove it from the grill onto a plate and tent it with a piece of foil. Let it rest about 10 minutes. Once it has rested, thinly slice the steak.
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7. To assemble the salad, put the grilled lettuce on a plate.
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8. Sprinkle the lettuce with 1/4 cup finely shredded Parmesan.
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9. Pile the thinly sliced steak on the grilled lettuce and then follow with the shallots and the pepitas. Drizzle with the pumpkin Caesar dressing and serve with a knife and fork so you can cut up the lettuce.
