Grilled Steak and Vegetable Salad | America's Test Kitchen

Ingredients

• 1/4 cup extra-virgin olive oil , plus extra for drizzling
• 1/4 cup red wine vinegar
• 2 garlic cloves , minced
• 2 teaspoons minced fresh thyme
• 1 teaspoon Dijon mustard
• Salt and pepper
• 2 zucchini , sliced lengthwise into 1/2-inch-thick planks
• 2 red bell peppers , halved, stemmed, and seeded
• 2 (12-ounce) boneless strip steaks , about 1 inch thick
• 2 tomatoes , cored and cut into 1/2-inch wedges