Heat grill to high. Let steaks stand at room temperature. Toss bread and vinegar in a small bowl.
Toss tomatoes, onion, and garlic with 1 teaspoon oil on a two large sheets of foil; seal to form a packet. Grill until vegetables are softened and charred, about 15 minutes.
Transfer vegetables to a food processor and add both nuts, paprika, bread, 1/4 cup oil, and 1/2 teaspoon salt. Pulse until almost smooth. Season to taste with salt.
Toss asparagus and remaining 2 teaspoons oil; season with salt. Grill, turning occasionally, until charred and crisp-tender, about 10 minutes.
Generously season steaks with salt and pepper. Grill, turning once, for 7 to 9 minutes for medium-rare. Let rest for 5 minutes before slicing. Serve with asparagus and romesco.
Wine Pairing: Cabernet Sauvignon
Sponsor recipe courtesy of Beringer