There’s nothing quite like grilled steak to get us all in the summer mood—and this one’s extra special, thanks to our brown sugar bourbon seasoning. Grilling isn’t just for your protein: it leaves a smoky flavor on anything that hits the heat. Here, it helps add even more flavor to zucchini and ciabatta, which are tossed with fresh tomato, mozz, and balsamic vinegar for a seasonal panzanella salad. Now, add a little dollop of chive butter to your steak, take a seat in your backyard (or picture yourself there from the comfort of your cranked AC), and you’ve got yourself one dreamy summer BBQ.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 unit
Ciabatta Bread
(Contains Soy, Wheat)
1 unit
Zucchini
¼ ounce
Chives
4 ounce
Fresh Mozzarella
(Contains Milk)
1 unit
Tomato
10 ounce
Bavette Steak
10.8 g
Brown Sugar Bourbon Seasoning
5 teaspoon
Balsamic Glaze
Salt
Pepper
1 tablespoon
Cooking Oil
1 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
• Preheat a well-oiled grill or grill pan to medium-high heat. Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl and bring to room temperature. Wash and dry 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 until golden brown and crispy, 2-3 minutes per side. • Transfer to a cutting board. • COOKING ALTERNATIVE: Toss diced ciabatta on a baking sheet with a large drizzle of olive oil, salt, and pepper. Toast 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 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 pan used for zucchini over medium-high heat. Add steak 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, stir half the chives into bowl with softened butter. (TIP: If butter is not yet softened, microwave for 5-10 seconds.) 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 coated. 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.
Steak is fully cooked when internal temperature reaches 145º.