Grilled Steak Panzanella

We made the initial batch with shrimp, but substituted steak the second time around and loved it even more. It's a great recipe for using up the garden's bounty of tomatoes and basil.

Grilled Steak Panzanella With Basil
1-2 cloves garlic
3 Tbsp. olive oil
steak of choice
1 small baguette, split lengthwise
2 1/2 lbs. heirloom or beefsteak tomatoes, cut into wedges
2 cups fresh basil leaves
2 Tbsp. fresh lemon juice
kosher salt and black pepper

Smash the garlic cloves and place in a small bowl; add olive oil. Heat grill or grill pan to medium-high. Grill steak and set aside to rest. Brush the baguette with 1 Tbsp. of oil. Grill the baguette until golden and crisp, and cut into bite-size pieces. Thinly slice the steak. In a large bowl, toss the steak, baguette, tomatoes, and basil with the lemon juice, the remaining 2 tablespoons of oil, and salt and pepper, to taste.