Brown Sugar Bourbon Grilled Steak with Tomato Zucchini 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 grill, creating a sweet and smoky crust. But the magic doesn’t stop there-the same grill works double duty, charring zucchini and ciabatta to bring deep flavor to a vibrant panzanella salad.

Tossed with ripe tomatoes, fresh mozzarella and a drizzle of balsamic glaze, the salad is a refreshing counterpart to the rich steak. A dollop of chive butter melts over the sliced meat, adding a final touch of herbaceous creaminess. Whether you’re cooking in your backyard or dreaming of warmer days, this dish delivers a dreamy summer BBQ experience.

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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 bowl and let come 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.
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. 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 on oiled grates over medium-high heat; cook to desired doneness (4-8 minutes per side, depending on thickness and preference). Transfer to a cutting board and let rest for at least 5 minutes.
5. While steak rests, add half the chives to the 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 and transfer to a large bowl. Add mozzarella, tomato and remaining chives. Toss with a drizzle of balsamic glaze and a drizzle of olive oil. 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 with flank steak, sirloin or ribeye. Adjust cooking time accordingly.

What can I use instead of balsamic glaze?

You can make a quick glaze by simmering balsamic vinegar until thickened or use a good quality balsamic vinegar directly.

Can I prepare the panzanella ahead of time?

It’s best to assemble just before serving to keep the bread crunchy. You can prep the ingredients separately and toss together at the last minute.