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Backyard Grill Bourbon Steak

Backyard Grill Bourbon Steak

plus Tomato & Grilled Zucchini Panzanella

Taste of Summer
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There’s nothing quite like grilled steak to get us all in the summer mood—and this one’s extra special with a brown sugar bourbon seasoning. Grilling isn’t just for your protein: it leaves a smoky flavor on anything that hits the grates. Here, it helps add even more flavor to zucchini and ciabatta, which is tossed with fresh tomato, mozz, and balsamic for a seasonal panzanella salad. Now, add a little dollop of chive butter to your steak, head out to your backyard (or picture yourself there from the comfort of your cranked AC), and you’ve got yourself one dreamy summer BBQ.

Tags:Great to Grill
Allergens:WheatSoyMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Prep Time5 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Ciabatta Bread

(ContainsWheat, Soy)

1 unit

Zucchini

1 unit

Roma Tomato

¼ ounce

Chives

4 ounce

Fresh Mozzarella

(ContainsMilk)

10 ounce

Bavette Steak

5 teaspoon

Balsamic Glaze

10.8 g

Brown Sugar Bourbon Seasoning

Not included in your delivery

1 tablespoon

Cooking Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

1 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories900 kcal
Fat56 g
Saturated Fat25 g
Carbohydrate39 g
Sugar14 g
Dietary Fiber3 g
Protein54 g
Cholesterol165 mg
Sodium1380 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Grill Pan
Small Bowl
Paper Towel
Large Bowl
Instructionsarrow up iconarrow up icon
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1

• Preheat a well-oiled grill or grill pan to medium-high heat. Place 2 TBSP butter (4 TBSP for 4 servings) in a small bowl and bring to room temperature. Wash and dry all produce. • Halve ciabatta crosswise. Trim and halve zucchini lengthwise. Mince chives. Dice mozzarella into ½-inch pieces. Dice tomato into ½-inch pieces. • Pat steak* dry with paper towels; season all over with Brown Sugar Bourbon Seasoning, salt, and pepper. Set aside. • COOKING ALTERNATIVE: Adjust rack to top position and preheat oven to 425 degrees. Dice ciabatta into 1-inch pieces. Trim and dice zucchini into ½-inch pieces.

2

• Coat ciabatta with a drizzle of oil and season with salt and pepper. • Grill ciabatta until golden brown and crispy, 2-3 minutes per side. • COOKING ALTERNATIVE: Toss diced ciabatta on a baking sheet with a large drizzle of olive oil, salt, and pepper. Toast in oven on top rack until lightly golden, 7-9 minutes.

3

• Coat zucchini with a drizzle of oil and season with salt and pepper. • Grill until tender, 4-5 minutes per side. • Transfer to a cutting board. • COOKING ALTERNATIVE: Heat a drizzle of oil in a large pan over medium-high heat. Add diced zucchini and season with salt and pepper. Cook, stirring often, until browned and tender, 4-7 minutes. Transfer to a large bowl.

4

• Grill steak on oiled grates over mediumhigh heat; cook to desired doneness (we suggest 4-8 minutes per side, but grills can vary). • Transfer to a cutting board to rest for at least 5 minutes. • COOKING ALTERNATIVE: Heat a drizzle of oil in a large pan over medium-high heat. Add steak to pan and cook to desired doneness, 5-7 minutes per side. TIP: If steak begins to brown too quickly, reduce heat to medium.

5

• While steak rests, add half the chives to bowl with softened butter; mix until combined. Season with salt and pepper. • Once ciabatta has cooled, dice into 1-inch pieces. • Dice grilled zucchini into ½-inch pieces. Transfer to a large bowl. • To bowl with zucchini, add mozzarella, tomato, and remaining chives. Toss with a drizzle of balsamic glaze (save the rest for serving) and a drizzle of olive oil until combined. Season with salt and pepper.

6

• Slice steak against the grain. • Add ciabatta to bowl with salad. Toss to combine. Season with salt and pepper. • Divide steak and panzanella between plates. Top steak with chive butter. Drizzle panzanella with remaining balsamic glaze to taste and serve.