Grilled Bourbon Steak with Chive Butter and Tomato Panzanella

There’s nothing like a perfectly grilled steak to capture the essence of summer. This recipe takes it up a notch with a brown sugar bourbon seasoning that caramelizes on the meat, creating a sweet and smoky crust. Grilling isn’t just for the protein-it also adds a deep char to zucchini and ciabatta, which are tossed with fresh tomatoes, mozzarella and balsamic glaze for a vibrant panzanella salad.

Finish the dish with a dollop of homemade chive butter that melts over the warm steak, adding a rich, herbaceous finish. Whether you’re dining al fresco or dreaming of warmer days from your kitchen, this meal brings the backyard BBQ experience to your table.

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Ingredients

1 unit Ciabatta BreadView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

10.8 g Brown Sugar Bourbon SeasoningView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat a well-oiled grill or grill pan to medium-high heat. Place 2 tablespoons butter 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 1/2-inch pieces. Dice tomato into 1/2-inch pieces. Pat steak dry with paper towels; season all over with Brown Sugar Bourbon Seasoning, salt and pepper. Set aside.
2. 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.
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.
4. Grill steak to desired doneness (4-8 minutes per side, depending on thickness and heat). Transfer to a cutting board to rest for at least 5 minutes.
5. While steak rests, stir half the chives into the bowl with softened butter. Season with salt and pepper. Once ciabatta has cooled, dice into 1-inch pieces. Dice grilled zucchini into 1/2-inch pieces and transfer to a large bowl. To the 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.
6. Slice steak against the grain. Add ciabatta to the bowl with the salad and 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.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute bavette with flank steak, sirloin or ribeye. Adjust cooking time based on thickness.

What can I use instead of ciabatta?

Any crusty bread like sourdough or French bread works well. Cut into cubes and toast until crispy.

How do I make this dairy-free?

Use a dairy-free butter substitute for the chive butter and omit the mozzarella or replace with a dairy-free cheese.