Grilled Skirt Steak with Cherry Tomatoes, Burrata, and Basil Recipe
A simple yet flavorful recipe featuring perfectly grilled skirt steak served with blistered cherry tomatoes, creamy burrata cheese, fresh basil, and a touch of balsamic glaze for a vibrant and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Ingredients
Steak and Seasoning
- 2 lbs skirt steak
- 1 tsp olive oil
- 1 tsp kosher salt
Tomato and Garnish
- 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: Heat your grill to high to ensure a hot cooking surface for the steak.
- Prepare the steak: Pat the skirt steak dry on both sides, brush with 1 tsp olive oil, and evenly season with 1 tsp kosher salt to enhance flavor and ensure proper searing.
- Grill the steak: Clean and oil the grill grates, then place the steak over the hottest section. Cook for 2–3 minutes per side or until the internal temperature reaches 130–135°F for medium-rare.
- Rest and slice the steak: Transfer the steak to a platter and allow it to rest for 10–15 minutes to retain juices. Cut into smaller sections and slice thinly against the grain for tenderness.
- Cook the tomatoes and garlic: While the steak grills, toss cherry tomatoes with ¼ cup olive oil and ½ tsp kosher salt on a sheet pan. Place the pan on the grill and cook undisturbed for 5 minutes.
- Add garlic and continue cooking: Add the chopped garlic to the tomatoes, stir gently, and cook for an additional 5 minutes until tomatoes blister and garlic turns golden brown.
- Assemble the dish: Arrange sliced steak on a serving platter, top with grilled tomatoes, torn burrata, and chopped basil for freshness and creaminess.
- Finish and serve: Drizzle the remaining olive oil from the sheet pan over the top, add balsamic glaze, and sprinkle flaky sea salt for a perfect finishing touch. Serve with grilled bread or a side salad.
Notes
- For best results, use a meat thermometer to ensure the steak is cooked to medium-rare (130–135°F) for optimal tenderness.
- Letting the steak rest before slicing helps retain its juices, keeping it moist and flavorful.
- You can substitute balsamic glaze with good-quality balsamic vinegar if glaze is unavailable.
- Serve with grilled bread or a light side salad to complement the flavors.
- If you prefer, you can marinate the steak briefly before grilling for additional flavor, though it is optional.
