Grilled Steak Salad, Caesar Style

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   ["Place the fillet tips in a shallow non-reactive dish.", "Combine the red wine vinegar, red wine, 1/4 cup of the olive oil, Worcestershire, garlic, shallots, Essence, soy sauce, mustard and black pepper in a non-reactive mixing bowl and whisk to combine.", "Pour marinade over the meat, stirring to coat the meat well with the marinade.", "Cover with plastic wrap and refrigerate for at least 1 hour and up to overnight, turning meat occasionally.", "Preheat the oven to 400 degrees F. Place the bread slices on a baking sheet and lightly brush both sides with the remaining 1/4 cup of olive oil.", "Sprinkle with Essence.", "Bake for 8 minutes, or until light golden brown.", "Remove from the oven and allow to cool.", "Set aside.", "Preheat a broiler to high.", "Thread the marinated meat cubes onto skewers, dividing the meat evenly.", "Broil the skewers about 4 inches from the heat, until the meat is cooked to your liking, about 4 to 5 minutes for medium-rare.", "Remove from the broiler and set aside on a plate while you assemble the salads.", "Place the lettuce in a large bowl and toss with the dressing to taste.", "Divide the salad among 6 large salad plates and top each plate with 1 of the skewers .", "Garnish each salad with 2 croutons and top with shaved Parmesan.", "Serve immediately.", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"

* Per serving · 4 servings · Values may vary.