Backyard Grill Bourbon Steak
plus Tomato & Grilled Zucchini Panzanella
- Soy
- Wheat
- Milk
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.
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
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the steak's seasoning and tenderness, while the panzanella salad received mixed reviews.
- Ease of prep: Grilling added great flavor, and most found it simple to prepare despite multiple components.
- Suggestions: Consider serving bread on the side instead of in the salad; some preferred adding extra herbs or garlic.
- Portions: Several felt the steak size was too small, especially given the premium price.
- Leftovers: The panzanella doesn't keep well; bread gets soggy quickly when mixed in advance.
Reviews from our home cooks
We really enjoyed this for our 4th of July cookout. I didn't exactly follow the recipe card. I'm not a fan of Panzanella. I made a spice blend of salt, pepper, cayenne pepper, onion powder, garlic powder, basil and oregano, then I drizzled olive oil on the bread and the zucchini and sprinkled the spice blend on these before putting them on the grill to cook. I sliced the tomato and mozzarella, shingled them and drizzled the balsamic glaze and a little olive oil over these, a little salt and pepper and yummy! I followed the recipe for the steak, the only thing that I didn't care for was the Brown Sugar Bourbon seasoning on the steak. It was too sweet for my tastes. All in all, it was a delicious meal!
This is absolutely the best meal. We cooked it inside and it was delicious. The Tomato and Grilled Zucchini Panzanella were so tasty and the steak so tender. We would love to have this meal again.
The bourbon rub was great on the steak. The panzanella was delicious & a nice complement to the steak. So far I've loved all your "Taste of Summer" meals. Thanks for offering them.
The steak was deliciously juicy and tender! We had some problems with the Panzanella but we had never grilled vegetables before. However, despite our goof, the Panzanella was surprisingly flavorful and enjoyable! And I don't even like vegetables!
Excellent. Steak was tender & panzanella was very good because ciabatta roll and zucchini were grilled. Bread stays crisper longer.
This meal was delicious in every way. The grilled zucchini/tomato panzanella was the perfect accompaniment.
Panzanella is my second favorite HelloFresh recipe, second only to the pork rigatoni rosa. Sans grill and with a countertop toaster oven, took 20 min
The zucchini wasn't fresh but I had my own. The recipe was amazing otherwise. I didn't think the steak was going to be enough but it was perfectly portioned.
Very good! Lots of veggies. One thing I'd change is on the recipe for the zucchini panzenella, I would put the grilled crustini on the side and add it to the top as people take individual servings - otherwise it gets soggy from the dressing.
The steak was delicious & very tender. We planned to use this one towards the end of the week delivery but the zucchini was too soft to use. Skipped the panzanella & added the steak & mozzarella (cubed) to the tomato & herb pasta with the chicken.
