Grilled Steak and Stone Fruit Panzanella
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Grilled Steak and Stone Fruit Panzanella

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!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time5 minutes


serving amount

285 g

Top Sirloin Steak

2 unit(s)

Ciabatta Roll

(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)

1 unit(s)

Stone Fruit

113 g

Baby Heirloom Tomatoes

1 unit(s)

Mini Cucumber

56 g

Arugula and Spinach Mix

7 g


100 g

Bocconcini Cheese

(Contains Milk)

2 tbsp

Garlic Spread

(Contains Soy May contain Milk, Soy, Sulphites)

2 tbsp

Balsamic Glaze

(Contains Sulphites)

½ tbsp

Italian Seasoning

(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

3.5 tbsp


¼ tsp



Nutrition Values

Calories940 kcal
Fat51 g
Saturated Fat15 g
Carbohydrate68 g
Sugar16 g
Dietary Fiber6 g
Protein52 g
Cholesterol105 mg
Sodium1320 mg
Trans Fat0.4 g
Potassium1100 mg
Calcium850 mg
Iron8.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Bowl
Measuring Spoons
Large Bowl
Silicone Brush
Small Bowl
Large Non-Stick Pan


Marinate bocconcini
  • 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. 
Prep and dress veggies
  • 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. 
Prep ciabatta and stone fruit
  • 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.
Season steak and gather ingredients
  • 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!
Grill ciabatta, stone fruit and steaks
  • 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. 
Finish and serve
  • 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.
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