Simple Recipes for Every Day
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
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
- Preheat the grill on high for 15 minutes (see note).
- Pat the steak completely dry with paper towels. Season the steak all over with 1 teaspoon kosher salt.
- 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.
- 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.
- 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.