Garlicky Grilled Steak & Kale Salad

Preheat grill to medium-high.

Whisk lemon juice, vinegar, mustard, grated garlic, tarragon, 1/8 teaspoon salt and crushed red pepper in a large bowl. Slowly whisk in 4 tablespoons oil. Transfer 2 tablespoons of the dressing to a small bowl. Add kale, onion, olives and feta to the large bowl and toss to coat.

Brush steak with the remaining 1 tablespoon oil and grill, flipping once, until an instant-read thermometer inserted into the thickest part registers 125°F for medium-rare, 6 to 12 minutes. Transfer to a clean cutting board and let rest for 10 minutes. Grill bread until golden brown, 45 to 60 seconds per side. Rub halved garlic clove on both sides of the bread. Coarsely chop the bread.

Add the croutons to the salad and toss to coat. Thinly slice the steak against the grain and sprinkle with the remaining 1/8 teaspoon salt. Top the salad with the steak and drizzle with the reserved 2 tablespoons dressing.