Grilled Tenderloin Steak and Stone Fruit Panzanella
with Bocconcini and Balsamic Glaze
Tenderloin 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 milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Tenderloin Steak
2 unit(s)
Ciabatta Roll
(Contains Barley, Wheat, Oats, Rye, Triticale May contain 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 Milk, Soy, Sulphites)
2 tbsp
Balsamic Glaze
(Contains Sulphites May contain Sesame, Sulphites, Wheat, Mustard, Tree nuts, Crustaceans, Soy, Egg, Gluten, Milk, Fish)
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
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 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.
- 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.
- 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 peaches, 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 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 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 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.
If you've opted for tenderloin steaks, cook them in the same way the recipe instructs you to cook the sirloin steaks.
