1
Preheat the oven to 400°F. Wrap the garlic in tin foil, drizzle with olive oil, and roast until very tender and fragrant, about 20 minutes.
2
Toss the bread cubes with the olive oil, minced garlic, salt and pepper on a baking sheet. Toast until crispy, 8-10 minutes. Cool.
3
Remove the roasted garlic cloves from the head and place in a blender, along with all other ingredients but the oil. Purée until smooth, adding water if necessary. With the motor running, drizzle in the oil until emulsified. Season to taste.
4
Preheat the grill or a large skillet over high heat.
5
Pat the steaks dry with paper towels and sprinkle both sides with salt and pepper. Grill the steaks for 3 to 4 minutes per side to sear, then lower the heat to medium and cook until an instant-read thermometer reaches 130°F for rare, 140°F for medium rare and 150°F for medium-well.
6
Transfer the grilled steak to a cutting board, let rest for 10 to 15 minutes, then slice against the grain.
7
To serve, toss the kale with the dressing in a large bowl. Top with steak, croutons and parmesan.