7 tablespoons extra-virgin olive oil, plus more for oiling the grill grates
1 clove garlic, finely grated
1/2 teaspoon dried crushed rosemary
Kosher salt and freshly ground black pepper
Two 8-ounce sirloin steaks
4 cups 3/4-inch bread cubes, preferably stale and from a crusty French bread
2 medium or large ripe tomatoes
1 to 2 tablespoons red wine vinegar, to taste
1 romaine heart, chopped into 1-inch pieces
1 cup fresh flat-leaf parsley leaves
One 15-ounce can white beans, rinsed and drained
3 medium carrots, chopped
3 stalks celery, chopped
2 ounces thickly sliced salami or turkey, chopped (about 1/3 cup)
Prepare a grill for medium heat. Preheat the oven to 325 degrees F.
In a small bowl, mix 2 tablespoons of the oil with the garlic, rosemary, 1 teaspoon salt and 1/2 teaspoon pepper. Place the steaks in a zip-top bag, add the marinade and rub the steaks all over. Let stand for 30 minutes at room temperature to marinate and to allow the steaks to come to room temperature.
Scatter the bread cubes on a baking sheet. Bake until dried out and hard, but not golden, about 15 minutes.
Halve the tomatoes, and grate the cut side on the large holes of a box grater set in a large bowl, stopping when you get to the skin (discard the skin). Whisk the remaining 5 tablespoons oil, the red wine vinegar, 3/4 teaspoon salt and a couple turns of pepper into the grated tomato.
Add the romaine, parsley, beans, carrots, celery, salami and bread cubes to the bowl with the dressing and toss to combine. Season with additional salt and pepper to taste, and let the mixture sit for 20 minutes.
Remove the steaks from the marinade. Grill the steaks, flipping once, until the internal temperature reads about 130 degrees F, 7 to 8 minutes per side. Let them rest on a cutting board for 10 minutes, and then cut them into bite-size chunks.
Toss the steak with the salad before serving.
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