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Simple Recipes for Every Day

Grilled Skirt Steak with Blistered Tomatoes and Burrata

grilled skirt steak with blistered tomatoes and burrata
  • Serves:  4
  • Prep Time:  5 min
  • Cook Time:  15 min

Ingredients

  • 1 ½ pounds skirt steak
  • 1 ½ teaspoons kosher salt
  • ¼ cup extra-virgin olive oil
  • 1 pint cherry tomatoes
  • 6 garlic cloves, thinly sliced
  • 1 (4-ounce) ball burrata, torn into bite-size pieces
  • Flaky salt
  • Freshly cracked black pepper

Method

  1. Preheat the grill on high for 15 minutes (see note).
  2. Pat the steak completely dry with paper towels. Season the steak all over with 1 teaspoon kosher salt.
  3. Once the grates of the grill are smoking, place the steak on the hottest part of the grill and cook, undisturbed, for 2 minutes on each side. Continue to cook, flipping the steak every 1 to 2 minutes, until the internal temperature of the thickest part reaches 135°F on an instant-read thermometer for medium-rare, about 8 more minutes total. Transfer to a plate and allow to rest. 
  4. Meanwhile, in a medium skillet, heat the olive oil over medium-high heat. Once the oil is glistening, add the cherry tomatoes and cook, undisturbed, for 5 minutes. Add the garlic and remaining ½ teaspoon salt and stir to combine. Cook until the tomatoes are blistered and the garlic is golden brown, about 5 more minutes. 
  5. Thinly slice the steak against the grain. Top with blistered tomatoes, burrata, flaky salt, and freshly cracked pepper. Serve immediately.

Notes

Alternatively you can cook the steak in a large cast-iron skillet over high heat. Preheat the skillet until smoking. Add olive oil and swirl to coat the pan. Add the steak and cook, undisturbed, for 2 minutes on each side. Continue cooking and flipping each minute until the internal temperature on the thickest part reaches 135°F. Transfer to a plate and let rest.