Charred Cucumber Panzanella with Grilled Steak

Ingredients

• 2 (1-pound) Wagyu or other well-marbled New York strip steaks or 1 (2-pound) flank steak
• 5 tablespoons olive oil, divided, plus more for drizzling
• 4 1/2 teaspoons kosher salt, divided
• 1 3/4 teaspoons black pepper, divided, plus more for garnish
• 12 ounces Persian cucumbers (about 5), halved lengthwise
• 1 pound day-old sourdough bread, cut into 3/4-inch-thick slices
• 1/4 cup unseasoned rice vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 garlic clove, smashed
• 1/4 cup neutral oil (such as rice bran oil)
• 2 pounds heirloom tomatoes, cut into 1-inch pieces (about 5 cups)
• 1 cup thinly sliced English or Persian cucumber
• 1 cup thinly sliced red onion, rinsed under cold water
• 1 tablespoon sweet sherry vinegar (such as Alvear Pedro Ximenez)
• Flaky sea salt (such as Maldon)
• Basil leaves
• Salsa Verde

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