Grilled Steak and Stone Fruit Panzanella
with Bocconcini and Balsamic Glaze
Tender steak is the supreme topper for this loaded panzanella bowl. Featuring grilled stone fruit, crunchy cucumbers, heirloom baby tomatoes and marinated bocconcini, this meal is sure to be a summer hit!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Top Sirloin Steak
2 unit(s)
Ciabatta Roll
(Contains: Barley, Wheat, Oats, Rye, Triticale May contain traces of: Rye, Triticale, Wheat, Sesame, Soy, Walnuts, Barley, Oats)
1 unit(s)
Stone Fruit
113 g
Baby Heirloom Tomatoes
1 unit(s)
Mini Cucumber
56 g
Arugula and Spinach Mix
7 g
Basil
100 g
Bocconcini Cheese
(Contains: Milk)
2 tbsp
Garlic Spread
(Contains: Soy May contain traces of: Soy, Milk, Sulphites)
2 tbsp
Balsamic Glaze
(Contains: Sulphites May contain traces of: Wheat, Sesame, Soy, Milk, Sulphites, Mustard, Tree nuts, Crustaceans, Egg, Gluten, Fish)
½ tbsp
Italian Seasoning
(May contain traces of: Wheat, Sesame, Soy, Milk, Sulphites, Mustard, Tree nuts, Peanuts)
1 tsp
Garlic Salt
(May contain traces of: Wheat, Sesame, Soy, Milk, Sulphites, Mustard, Tree nuts, Peanuts)
Not included in your delivery
3.5 tbsp
Oil*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Tear or cut bocconcini into 1/2-inch pieces.
- Thinly slice half the basil leaves.
- Combine sliced basil, 1/4 tsp (1/2 tsp) garlic salt and 1 tbsp (2 tbsp) oil in a medium bowl. (TIP: We love using olive oil in this recipe!)
- Add bocconcini, then season with pepper. Toss to coat and set aside.
- Cut cucumber into 1/4-inch rounds.
- Halve tomatoes.
- Add half the balsamic glaze, 1/2 tsp (1 tsp) garlic salt and 2 tbsp (4 tbsp) oil to a large bowl. Season with pepper, then whisk to combine.
- Add cucumbers and tomatoes to the bowl with dressing, then toss to coat. Place arugula and spinach mix over top. Do not toss until ready to serve.
- Melt garlic spread in a small microwavable bowl or a small pan over low heat.
- Halve ciabatta.
- Brush melted garlic spread onto cut-sides. Brush any remaining melted garlic spread on crust-sides. Place on a plate.
- Halve, then pit stone fruit. (NOTE: If fruit is too firm, slice into quarters instead.) Add to same plate with ciabatta.
- Pat steaks dry with paper towels. Cut any very thick steaks in half crosswise. Season with remaining garlic salt, pepper and half the Italian Seasoning (use all for 4 ppl). Place on another plate. Drizzle 1/2 tbsp (1 tbsp) oil over top. Toss to coat.
- Gather stone fruit, ciabatta, steaks, a clean plate for cooked steak and any grilling tools, then head out to grill!
- Add ciabatta to one side of grill, cut-sides down. Close lid and grill buns until toasted, 1-2 min per side. (TIP: Keep an eye on buns so they don't burn!)
- Meanwhile, add stone fruit to other side of grill. Close lid and grill stone fruit, flipping occasionally, until grill-marked and tender-crisp, 1-2 min.
- Return ciabatta and stone fruit to same plate to cool.
- Add steaks to grill. Close lid and grill, flipping steaks once, until cooked to desired doneness, 4-6 min per side.**
- Transfer steaks to the clean plate to rest for 5 min.
- Cut or tear cooled ciabatta into bite-sized pieces.
- Cut grilled stone fruit into bite-sized pieces.
- Add ciabatta and stone fruit to large bowl with veggies. Toss well to combine.
- Thinly slice steak.
- Divide salad between plates. Top with marinated bocconcini and steak.
- Drizzle remaining balsamic glaze over top.
- Tear remaining basil leaves and sprinkle over top.
