Strip-Steak Sandwiches

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1/2 cup plus 2 tablespoons olive oil, plus more for brushing

1 tablespoon finely grated lemon zest

2 teaspoons finely chopped rosemary

1/2 teaspoon crushed red pepper

Sea salt and freshly ground black pepper

1 3/4 pounds New York strip steaks, cut 1 inch thick

1 cup pitted green olives (6 ounces), finely chopped

3 tablespoons finely chopped flat-leaf parsley

2 teaspoons chopped oregano

1 tablespoon chopped mint

2 teaspoons chopped capers

1 tablespoon fresh lemon juice

4 crusty rolls, split

2 medium tomatoes, thinly sliced

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