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Grilled Steak Panzanella Salad With Tomato Vinaigrette
Ingredients
- 3 tablespoons balsamic vinegar
- 1/4 cup plus 3 tablespoons olive oil, divided, plus more for brushing
- 2 1/4 teaspoons kosher salt, divided
- 1 1/8 teaspoons freshly ground black pepper, divided
- 3 garlic cloves, divided
- 1 (1–1 1/2-pound) hanger steak, center membrane removed, cut into 4 pieces
- 1 1/2 pounds ripe beefsteak or heirloom tomatoes, cut into bite-size pieces
- 2 medium zucchini, cut in half lengthwise
- 4 thick slices country-style bread
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1 bunch Tuscan kale, ribs and stems removed, thinly sliced (about 3 1/2 cups)
- 1 cup basil leaves, torn if large
- Flaky sea salt
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