Preheat both the oven and the grill to 350°
Cut the slices of bread into bite-sized cubes. Toss them in olive oil, place them on a parchment-lined cookie sheet, and bake them for 10-15 minutes. (Because all ovens are different the time may be more or less so watch them closely and remove them when crispy.)
Clean the Romaine lettuce, slice the lettuce lengthwise. Brush the cut side with olive oil, sprinkle with salt and pepper, place them on the hot grill or grill pan cut-side down, and grill for 1-2 minutes until they start to brown. No need to grill the other side of the lettuce. Remove them from the grill and set them aside to cool.
Salt and pepper both sides of the steaks and grill them to your desired doneness.
Remove the steaks from the grill, cover them with foil, and let them rest for 10 minutes before slicing.
To plate the salad, lay the lettuce cut side up on a platter, slice the steaks and lay them on the side and across the lettuce, drizzle everything with the dressing, add croutons, and extra thin slices of parmesan cheese.