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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