Backyard Grill Bourbon Steak
plus Tomato & Grilled Zucchini Panzanella
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Ciabatta Bread
(Contains Soy, Wheat)
1 unit
Zucchini
1 unit
Roma Tomato
¼ ounce
Chives
4 ounce
Fresh Mozzarella
(Contains Milk)
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
(Contains Milk)
Salt
Pepper
1 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
