Grilled Bourbon Steak with Chive Butter and Tomato Panzanella

There’s nothing like a perfectly grilled steak to kick off summer. This recipe takes it up a notch with a sweet and smoky brown sugar bourbon seasoning that caramelizes on the meat. Grilling isn’t just for the protein-it adds a charred depth to zucchini and ciabatta, which come together with ripe tomatoes and fresh mozzarella for a rustic panzanella salad.

Top the steak with a dollop of herbaceous chive butter and you’ve got a backyard-worthy meal that feels special any night of the week. Whether you’re dining al fresco or just dreaming of warmer days, this dish delivers big flavor with minimal fuss.

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Ingredients

1 unit Ciabatta BreadView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

10.8 g Brown Sugar Bourbon SeasoningView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView 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 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. (Alternative oven method: Adjust rack to top position and preheat oven to 425°F. Dice ciabatta into 1-inch pieces. Trim and dice zucchini into ½-inch pieces.)
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. (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.)
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. (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.)
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. (Alternative: Heat a drizzle of oil in the pan used for zucchini over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. If steak browns too quickly, reduce heat to medium.)
5. While steak rests, stir half the chives into the bowl with softened butter. (If butter is not soft, 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 zucchini to a large bowl. Add mozzarella, tomato and remaining chives. Toss with a drizzle of balsamic glaze (reserve 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. 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. (Steak is fully cooked when internal temperature reaches 145°F.)

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 accordingly.

What if I don't have a grill?

No problem! Use a grill pan on the stovetop or follow the oven/pan alternatives provided in the instructions.

Can I make the chive butter ahead of time?

Absolutely. Prepare the chive butter up to 2 days in advance and refrigerate. Let it soften before serving.