Seared Skirt Steak with Garlic Blistered Tomatoes and Creamy Burrata
Ingredients:
- 1 1/2 lbs skirt steak
- 2 1/2 tsp kosher salt
- 1 pint cherry tomatoes (10-12 oz)
- 6 garlic cloves, roughly chopped or thinly sliced
- 1 (4 oz) ball Burrata, torn into bite-sized pieces
- Flaky salt, to taste
- Freshly ground pepper, to taste
Directions:
1. Preheat the Grill: Preheat your grill on high for 15 minutes until the grates are smoking hot.
2. Season the Steak: Pat the skirt steak dry with a paper towel and season both sides with 1 teaspoon of kosher salt.
3. Grill the Steak: Place the steak on the hottest part of the grill. Cook undisturbed for 2 minutes per side. Continue flipping every minute until the internal temperature reaches 140°F. Transfer the steak to a plate and let it rest for 5-10 minutes.
4. Alternate Skillet Method: If you're using a skillet, preheat a cast-iron pan over high heat until smoking. Add a small amount of olive oil and cook the steak for 2 minutes on each side undisturbed. Flip every minute until the internal temperature reaches 140°F.
5. Blister the Tomatoes: In a medium-sized skillet, heat the remaining olive oil over medium-high heat. Add the cherry tomatoes and cook undisturbed for 5 minutes. Stir in the garlic and the remaining 1/2 teaspoon of salt, cooking for an additional 5 minutes until the tomatoes are blistered and the garlic is golden brown.
6. Assemble the Dish: Thinly slice the rested steak against the grain and arrange it on a serving plate. Top the steak with the blistered tomatoes and garlic. Tear the Burrata into bite-sized pieces and scatter it over the top. Finish with a sprinkle of flaky salt and freshly ground black pepper.
7. Serve: Serve the grilled skirt steak immediately, topped with the blistered tomatoes, creamy Burrata, and a drizzle of olive oil for extra flavor.
Your mouthwatering seared skirt steak with garlic blistered tomatoes and creamy Burrata is ready to enjoy!
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