Preheat an outdoor grill or grill pan to medium-high. In a large pot, bring 3 inches water to a boil. Add the leeks and parboil for 3 minutes. Transfer to a clean towel and let cool cut side down. Dress with a little EVOO, salt and pepper. Meanwhile, brush the steaks with the worcestershire, then season on both sides with the rosemary, garlic, a thin coating of EVOO, salt and pepper. Let stand for 15 minutes.
Grill the steaks for 4 minutes on each side for medium-rare, or a minute more per side for medium to medium well. Grill the leeks until marked, about 2 minutes on each side.
While the steaks cook, in a salad bowl, combine the celery, parsley, radishes, lemon juice and a drizzle of EVOO. Sprinkle with the celery salt and pepper. Serve the steaks topped with a crisscrossed grilled leek and with tomato slices alongside. Top the tomatoes with the celery salad.