Grilled Steak Panzanella Salad With Tomato Vinaigrette
Epicurious.com
Epicurious.com
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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

Instructions

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