Grilled Beef Panzanella With Port Wine Vinaigrette

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2 tablespoons port

1 tablespoon cider vinegar

1 tablespoon extravirgin olive oil

1/2 teaspoon chopped fresh thyme

1 1/2 teaspoons light-colored corn syrup

1/8 teaspoon salt

Dash freshly ground black pepper

3 1/2 cups (1/2-inch) cubed French bread [4 ounces bread]

Cooking spray

2 cups chopped tomato

3 tablespoons finely chopped onion

2 tablespoons chopped fresh basil

2 tablespoons grated fresh pecorino Romano cheese

1/4 teaspoon freshly ground black pepper

4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)

1/4 teaspoon salt

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