Beef, Broccolini, and Bread Salad with Salsa Verde

Directions

1. 1
   Make salsa verde: Whirl garlic and anchovies in a food processor until finely chopped.
2. 2
   Pour about 1/3 cup salsa verde into a medium bowl. Chill remaining salsa verde, covered.
3. 3
   Add remaining ingredients and pulse until herbs are chopped.
4. 4
   Add steaks to bowl, turn to coat, cover, and chill at least 2 and up to 24 hours; let stand at room temperature during last 30 minutes.
5. 5
   Heat a grill to medium (about 350). Put broccolini on a rimmed pan and brush with about 1/4 cup reserved salsa verde.
6. 6
   Brush bread with oil.
7. 7
   Grill bread, broccolini, and steak, turning once, until bread is browned and crisp (5 to 8 minutes), broccolini is tender-crisp and tops are lightly charred (about 10 minutes), and steaks are medium-rare (12 to 17 minutes).
8. 8
   Transfer to a board as done; tent steaks with foil and let rest 5 minutes.
9. 9
   Cut bread into small chunks and cut broccolini into 2 or 3 pieces on a diagonal. Slice steaks diagonally across the grain about 1/2 in. thick, then cut pieces in half.
10. 10
    Toss watercress in a large bowl with enough of reserved salsa verde to coat lightly, then transfer to a platter or plates. Toss bread, broccolini, and steak with remaining dressing and arrange over watercress.