Grilled Skirt Steak with Cherry Tomatoes, Burrata, and Basil Recipe
Introduction
Grilled skirt steak is a flavorful and tender cut, perfect for a quick and satisfying meal. Paired with blistered cherry tomatoes and creamy burrata, this dish brings together smoky, fresh, and creamy elements for a delightful summer dinner.
Ingredients
- 2 lbs skirt steak
- 1 tsp olive oil
- 1 tsp kosher salt
- 1 pint cherry tomatoes
- 2 balls burrata cheese (torn into smaller pieces)
- 5 cloves garlic (roughly chopped)
- 8 leaves basil (roughly chopped)
- ¼ cup olive oil
- 1 tbsp balsamic glaze (or balsamic vinegar)
- ½ tsp kosher salt (for tomatoes)
- 1 tsp flaky sea salt (for finishing touch)
Instructions
- Step 1: Preheat the grill to high heat. Pat the steak dry on both sides, brush with olive oil, and sprinkle with kosher salt evenly.
- Step 2: Clean and oil the grill grates. Place the steak over the hottest part of the grill and cook for 2-3 minutes per side until the internal temperature reaches 130-135ºF.
- Step 3: Remove the steak from the grill and let it rest for 10-15 minutes. Cut the steak into 6-inch pieces, then slice thinly against the grain.
- Step 4: On a sheet pan, toss the cherry tomatoes with olive oil and ½ tsp kosher salt. Place on the grill and cook for 5 minutes without stirring.
- Step 5: Add the chopped garlic to the tomatoes, stir gently, and cook for another 5 minutes until the tomatoes are blistered and garlic is golden.
- Step 6: Arrange the sliced steak on a platter, add the grilled tomatoes, torn burrata, and chopped basil. Drizzle with the leftover olive oil from the pan and balsamic glaze.
- Step 7: Sprinkle flaky sea salt over the top and serve immediately with grilled bread or a fresh side salad.
Tips & Variations
- For extra flavor, marinate the steak for 30 minutes in olive oil, garlic, and herbs before grilling.
- Use balsamic vinegar if you don’t have balsamic glaze; reduce it slightly in a pan to thicken.
- Serve with grilled vegetables or a crisp green salad to round out the meal.
Storage
Store leftover grilled steak and tomatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to avoid overcooking the steak. Burrata is best added fresh and not stored with the leftovers.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
How do I know when the skirt steak is perfectly cooked?
Use an instant-read thermometer to check for an internal temperature of 130-135ºF for medium-rare. The steak should be slightly firm but still tender.
Can I cook this recipe indoors if I don’t have a grill?
Yes, you can grill the steak and tomatoes using a grill pan or broiler. Follow the same timing and watch closely to avoid burning.
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Grilled Skirt Steak with Cherry Tomatoes, Burrata, and Basil Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Grilled Skirt Steak recipe features tender skirt steak seasoned simply with olive oil and kosher salt, grilled to perfection alongside blistered cherry tomatoes and creamy burrata cheese. Enhanced with garlic, fresh basil, and balsamic glaze, this dish offers a perfect balance of smoky, savory, and fresh flavors. Ideal for a summer cookout or a flavorful weeknight dinner.
Ingredients
For the Skirt Steak
- 2 lbs skirt steak
- 1 tsp olive oil
- 1 tsp kosher salt
For the Grilled Tomatoes and Toppings
- 1 pint cherry tomatoes
- 2 balls burrata cheese, torn into smaller pieces
- 5 cloves garlic, roughly chopped
- 8 leaves basil, roughly chopped
- ¼ cup olive oil
- 1 tbsp balsamic glaze (or balsamic vinegar)
- ½ tsp kosher salt (for tomatoes)
- 1 tsp flaky sea salt (for finishing touch)
Instructions
- Preheat the grill: Begin by heating your grill to high heat to prepare for cooking the skirt steak and tomatoes.
- Prepare the steak: Pat the skirt steak dry on both sides with paper towels, brush each side with 1 teaspoon olive oil, and evenly sprinkle 1 teaspoon kosher salt on both sides.
- Grill the steak: Clean and oil the grill grates to prevent sticking. Place the steak over the hottest part of the grill and cook for 2-3 minutes per side, checking until the internal temperature reaches 130-135ºF for medium-rare using an instant-read thermometer.
- Rest and slice the steak: Remove the steak from the grill and let it rest on a platter for 10-15 minutes to allow juices to redistribute. For easier slicing, cut the steak into approximately 6-inch pieces, then slice thinly against the grain for tenderness.
- Grill the tomatoes: In a sheet pan, toss the cherry tomatoes with ¼ cup olive oil and ½ teaspoon kosher salt. Place the pan on the grill alongside the steak and cook undisturbed for 5 minutes. Add the roughly chopped garlic, stir to combine, and cook for an additional 5 minutes until tomatoes blister and garlic turns golden brown.
- Assemble the dish: On the platter with sliced steak, add the grilled blistered tomatoes, torn burrata cheese, and chopped fresh basil leaves. Drizzle the leftover olive oil from the tomatoes onto the dish, then drizzle with 1 tablespoon balsamic glaze. Finish by sprinkling 1 teaspoon flaky sea salt over everything.
- Serve: Enjoy the grilled skirt steak and tomatoes with burrata alongside grilled bread or a fresh side salad for a complete meal.
Notes
- For perfect doneness, use an instant-read thermometer to avoid overcooking the skirt steak.
- Resting the steak is crucial to keep it juicy and tender.
- Make sure the grill grates are clean and well-oiled to prevent the steak from sticking.
- Balsamic glaze adds a sweet tangy finish but can be substituted with balsamic vinegar if needed.
- This dish pairs wonderfully with grilled bread or a crisp green salad for added freshness and texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Keywords: grilled skirt steak, skirt steak recipe, grilled tomatoes, burrata cheese, summer grilling, easy steak recipe
