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

Grilled Striploin Steak and Stone Fruit Panzanella

with Bocconcini and Balsamic Glaze

Tender striploin 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

370 g

Striploin 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

Calories1030 kcal
Fat58 g
Saturated Fat17 g
Carbohydrate68 g
Sugar16 g
Dietary Fiber6 g
Protein61 g
Cholesterol120 mg
Sodium1340 mg
Trans Fat0.5 g
Potassium1100 mg
Calcium850 mg
Iron9 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 salt and 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 peaches
  • 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 peaches. (NOTE: If fruit is too firm, slice into quarters instead.) Add to same plate with ciabatta.
Season steak and gather ingredients
  • Pat steak dry with paper towels. Cut any very thick steak 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 peaches, ciabatta, steak, a clean plate for cooked steak and any grilling tools, then head out to grill!
Grill ciabatta, peaches and steak
  • 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 peaches to other side of grill. Close lid and grill peaches, flipping occasionally, until grill-marked and tender-crisp, 1-2 min.
  • Return ciabatta and peaches to same plate to cool.
  • Add steak to the grill. Close lid and grill, flipping steak once, until cooked to desired doneness, 4-6 min per side.**   
  • Transfer steak to the clean plate to rest for 5 min. 
Finish and serve
  • Cut or tear cooled ciabatta into bite-sized pieces.
  • Cut grilled peaches into bite-sized pieces. 
  • Add ciabatta and peaches 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.
Modularity step (under step 4)

If you've opted for striploin steak, cook it in the same way the recipe instructs you to cook the sirloin steak. 

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