Bake for 8–10 minutes, turning once halfway, until edges are golden and crisp. Remove from oven and rub each warm slice with the cut side of the halved garlic clove to impart a subtle garlic flavor. Set aside on a wire rack.

Steak

Bring steak to room temperature for 20–30 minutes. Pat dry with paper towels.

Brush the steak with 1 tbs olive oil, then rub on 1 tsp Worcestershire sauce, 3/4 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let sit 5 minutes to absorb flavors.

Preheat a grill or grill pan over high heat until very hot (about 450–500°F / 230–260°C). Oil the grill grates lightly to prevent sticking.

Grill the steak 3–4 minutes per side for medium-rare (internal temperature 125–130°F / 52–54°C), 4–6 minutes per side for medium. Adjust time based on steak thickness.

Transfer steak to a cutting board and rest 5–7 minutes, then slice thinly across the grain into bite-sized pieces that will fit on crostini.

Caesar Topping

In a medium bowl combine 1/2 cup mayonnaise, 2 tsp lemon juice, 1/2 tsp Dijon mustard, 1 minced garlic clove, 1 tbs olive oil and the minced anchovy fillets (or 1 tsp anchovy paste). Whisk until smooth.

Stir in 1/4 cup grated Parmesan, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust lemon or salt as desired.

Fold in 2 cups finely shredded romaine lettuce so leaves are evenly coated but still have some texture. If mixture seems thick, add up to 1 tsp water or more lemon to loosen slightly.

Assembly & Finishing

Place a generous teaspoon of the Caesar topping on each crostini, spreading slightly to create a small bed for the steak.

Top each dressed crostini with 1–2 slices of grilled steak (about 1 ounce per crostini).

Garnish with a few shavings of Parmesan and a crack of freshly ground black pepper. Serve immediately with lemon wedges on the side for squeezing over the crostini.