Grilled Skirt Steak with Blistered Tomatoes and Burrata

4 servings


5 minutes

active time

20 minutes

total time


1 1/2 lbs skirt steak

2 1/2 tsp kosher salt

¼ cup extra virgin olive oil

1 pint cherry tomatoes, 10-12 oz

6 garlic cloves, roughly chopped or thinly sliced

1 (4 oz) ball Burrata, torn into bite size pieces

Flaky salt, to taste

Freshly ground pepper, to taste


Preheat grill on high for 15 minutes.Pat the steak dry with a paper towel and season each side with 1 teaspoon kosher salt.Once the grates of the grill are smoking, set steak on hottest part of the grill and cook for 2 minutes on each side undisturbed

Continue cooking and flipping each minute until internal temperature of the steak reads 140°F with an instant read thermometer

Transfer it to a plate and allow to rest

**Meanwhile in a medium sized skillet, heat olive oil over medium high heat

Add in cherry tomatoes and allow to cook for 5 minutes undisturbed

Add in garlic along with remaining ½ teaspoon salt and stir to combine

Allow to cook for 5 more minutes until tomatoes are blistered and garlic is golden brown.Thinly slice the steak against the grain and transfer to a plate

Top with blistered tomatoes, burrata, flaky salt and freshly ground pepper

Serve immediately.


Serving Size




Total Fat

38 g

Saturated Fat

13 g

Unsaturated Fat


Trans Fat



118 mg


667 mg

Total Carbohydrate

5 g

Dietary Fiber

1 g

Total Sugars

2 g


34 g

4 servings


5 minutes

active time

20 minutes

total time
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