Grilled Flank Steak Salad

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1/4 cup plus 1 tablespoon extra-virgin olive oil

2 tablespoons fresh lime juice

1 tablespoon molasses

1 tablespoon honey

1 tablespoon coarsely cracked black peppercorns

1/2 teaspoon cayenne pepper

2 garlic cloves, minced

1 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

Salt and freshly ground pepper

2 pounds flank steak

1/2 cup coarse, dry bread crumbs

1/4 cup freshly grated Parmigiano-Reggiano cheese

2 medium hearts of romaine, quartered lengthwise

A handful of red leaf lettuce

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