Preheat oven to 350F. Spread bread cubes in single layer on a rimmed cookie sheet. Bake, stirring occasionally, until golden brown and crisped, about 12-15 minutes. Set aside to cool. In a large mixing bowl, whisk together 6 tablespoons olive oil, vinegar, garlic, parsley, oregano, salt and pepper until evenly blended. Add spinach, artichoke hearts, onion, olives and bread cubes. Toss gently. Divide salad evenly on 4 serving plates. Heat the remaining 1 tablespoon oil in a large non-stick skillet over medium-high heat until hot but not smoking. Add steaks and cook for 5 minutes. Do not move steaks during that time (so that a crust will form on bottom of steaks). Using tongs, turn steaks over. Reduce heat to medium and continue to cook for 5 minutes more. Cut each steak crosswise into thin strips. Place evenly atop salad on plates. Drizzle with any remaining pan juices. Sprinkle with Parmesan cheese, serve immediately.
