Preheat the oven to 180°C, gas mark 4. Tear the rolls into bite-sized pieces, season and toss with 2 tbsp olive oil. Put on a baking tray and cook for 10-12 minutes until the bread is crisp and golden brown.
Set a griddle pan over a high heat. Season the steak and rub all over with olive oil. Add to the hot pan and sear on all sides. Transfer to a baking tray and cook in the oven for 5-7 minutes, or until done to your liking. Remove from the oven, cover with foil and leave to rest for at least 5 minutes.
Tip the coleslaw mix into a bowl, add the mayonnaise and chopped parsley, if you like. Season and mix well.
Thinly slice the rested steak. Divide the coleslaw mix among four plates, scatter over the crispy croutons, top with the steak, and serve.