• Preheat a well-oiled grill or grill pan to medium-high heat. Place 2 TBSP butter (4 TBSP for 4 servings) 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. • COOKING ALTERNATIVE: Adjust rack to top position and preheat oven to 425 degrees. Dice ciabatta into 1-inch pieces. Trim and dice zucchini into ½-inch pieces.

• 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. • COOKING 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.

• 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. • COOKING 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.

• Grill steak to desired doneness (we suggest 4-8 minutes per side, but grills can vary). • Transfer to a cutting board to rest for at least 5 minutes. • COOKING ALTERNATIVE: Heat a drizzle of oil in pan used for zucchini over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. TIP: If steak begins to brown too quickly, reduce heat to medium.

• While steak rests, stir half the chives into bowl with softened butter. (TIP: If butter is not yet softened, 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 to a large bowl. • To bowl with zucchini, add mozzarella, tomato, and remaining chives. Toss with a drizzle of balsamic glaze (save the rest for serving) and a drizzle of olive oil until coated. Season with salt and pepper.

• Slice steak against the grain. • Add ciabatta to bowl with 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 and serve. ***Steak is fully cooked when internal temperature reaches 145º.***