Beef Caesar Salad

1 1 lb. beef flank steak

1/2 t. salt

1/2 t. coarsely ground black pepper

3 T. olive oil

2 T. mayonnaise

1 T. Dijon mustard

1 T. lemon juice

1/2 t. anchovy paste

1 garlic clove, finely minced

1/3 C. coarsely grated Parmesan cheese

1 medium-size head romaine lettuce

1 medium-size head red leaf lettuce

1 medium-size cucumber

Preheat broiler. Place steak on rack in broiling pan; sprinkle with salt and pepper. With broiling pan at closest position to source of heat, broil steak 10 to 12 minutes for rare or until of desired doneness, turning steak once. Remove steak to cutting board.

Meanwhile, in large bowl, with fork or wire whisk, mix olive oil, mayonnaise, mustard, lemon juice, anchovy paste, garlic, and 2 tablespoons Parmesan cheese.

Into dressing in large bowl, tear romaine and red leaf lettuce into bite-size pieces. With vegetable peeler, remove several strips of skin from cucumber, leaving some green for attractive look. Thinly slice cucumber. Add cucumber slices to bowl; gently toss to mix.

To serve, arrange salad on 4 dinner plates. Slice steak into thin strips and arrange on salad. Sprinkle salad with remaining Parmesan cheese.