Hold romaine heart at root end and chop coarsely.

Halve lemon lengthwise. Cut one half into wedges and juice the other half.

Core tomatoes and cut into 1/2" dice.

Cut ciabatta into 1" dice.

Separate steak strips into a single layer and pat dry. Season all over with 1/2 tsp. salt and a pinch of pepper.

Place ciabatta pieces on prepared baking sheet and spread into a single layer on their side.

Place diced tomatoes on empty side of baking sheet and spread into a single layer on their side. Top with 1 tsp. olive oil and a pinch of salt and pepper.

Roast in hot oven until ciabatta croutons are golden brown and tomatoes have begun to release juices, 8-12 minutes.

Carefully remove from oven. Set aside to cool, at least 10 minutes.

Once cool, transfer croutons to a mixing bowl and toss or gently combine with pesto.

While tomatoes and croutons roast, cook steak strips.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add steak strips to hot pan and stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.

Remove from burner. Rest, 3 minutes.

While steak strips cook, make dressing.

In another mixing bowl, combine garlic aioli, 1 Tbsp. lemon juice, 1 tsp. olive oil, and a pinch of salt and pepper until smooth.

Add romaine, steak strips, tomatoes, and croutons to bowl with dressing and toss or gently stir to combine.

Plate dish as pictured on front of card, topping salad with cheese and squeezing lemon wedges over to taste. Bon appétit!