Grilled Skirt Steak with Cherry Tomatoes, Burrata, and Basil Recipe
Introduction
Grilled skirt steak is a flavorful and tender cut that cooks quickly over high heat, making it perfect for a weeknight dinner or weekend barbecue. Paired with blistered cherry tomatoes, creamy burrata, and fresh basil, this dish brings a vibrant combination of tastes and textures to your table.
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.
- Step 2: Pat the steak dry on both sides, brush with 1 teaspoon olive oil, and season evenly with 1 teaspoon kosher salt.
- Step 3: Clean and oil the grill grates, then place the steak over the hottest part of the grill. Cook for 2–3 minutes per side, or until the internal temperature reaches 130–135°F for medium-rare.
- Step 4: Transfer the steak to a platter and let it rest for 10–15 minutes. Cut the steak into smaller sections, then slice thinly against the grain.
- Step 5: While the steak cooks, place ¼ cup olive oil, cherry tomatoes, and ½ teaspoon kosher salt onto a sheet pan. Set the pan on the grill and cook for 5 minutes undisturbed.
- Step 6: Add the chopped garlic to the tomatoes and stir to combine. Continue cooking for another 5 minutes, until the tomatoes are blistered and the garlic is golden brown.
- Step 7: Arrange the sliced steak on a serving platter and top with the grilled tomatoes, torn burrata, and fresh basil.
- Step 8: Drizzle the remaining olive oil from the sheet pan over the top, follow with 1 tablespoon balsamic glaze, then finish with flaky sea salt. Serve immediately with grilled bread or a side salad.
Tips & Variations
- For extra smoky flavor, add a wood chip pouch to your grill while cooking.
- Substitute skirt steak with flank steak if you prefer a leaner option.
- Use fresh balsamic vinegar if balsamic glaze is unavailable; reduce it slightly to thicken.
- Letting the steak rest is crucial to keep it juicy and tender.
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. Burrata is best added fresh and should be kept refrigerated separately for up to 1 day.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I cook the skirt steak indoors?
Yes, you can cook skirt steak on a hot cast-iron skillet over high heat for 2–3 minutes per side to achieve similar results.
How do I know when the steak is done?
Use a meat thermometer to check for 130–135°F for medium-rare. The steak should feel slightly firm but still tender when pressed.
PrintGrilled Skirt Steak with Cherry Tomatoes, Burrata, and Basil Recipe
This Grilled Skirt Steak recipe features tender, flavorful skirt steak cooked over high heat to a perfect medium-rare. Paired with blistered cherry tomatoes, creamy burrata, and fresh basil, it’s a simple yet elegant dish ideal for summer grilling. The addition of garlic and balsamic glaze adds depth and brightness, making it a crowd-pleaser for any occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
Ingredients
Steak
- 2 lbs skirt steak
- 1 tsp olive oil
- 1 tsp kosher salt
Tomato and Burrata Topping
- 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 Grill: Preheat your grill to high heat to ensure a good sear on the steak.
- Prepare Steak: Pat the skirt steak dry on both sides with paper towels to remove moisture, then brush it evenly with 1 tsp olive oil and season it with 1 tsp kosher salt to enhance flavor and promote crust formation.
- Grill Steak: Clean and oil the grill grates to prevent sticking. Place the steak over the hottest part of the grill and cook for 2 to 3 minutes per side, aiming for an internal temperature of 130–135°F to achieve medium-rare doneness.
- Rest and Slice Steak: Transfer the cooked steak to a platter and let it rest for 10–15 minutes to allow juices to redistribute. Then cut the steak into smaller sections and slice thinly against the grain for maximum tenderness.
- Cook Tomatoes on Grill: While the steak cooks, combine ¼ cup olive oil, cherry tomatoes, and ½ tsp kosher salt on a sheet pan. Place the pan on the grill and cook for 5 minutes without stirring to let the tomatoes blister.
- Add Garlic and Continue Cooking: Add the roughly chopped garlic to the sheet pan and stir gently to combine. Continue cooking for another 5 minutes until the tomatoes are blistered and the garlic turns golden brown, developing robust flavors.
- Assemble the Dish: Arrange the sliced steak on a serving platter and top with grilled tomatoes, torn burrata cheese, and fresh chopped basil for a fresh contrast.
- Finish and Serve: Drizzle the remaining olive oil from the sheet pan over the top of the assembled dish, followed by balsamic glaze. Sprinkle with flaky sea salt for texture and flavor, then serve alongside grilled bread or a fresh side salad.
Notes
- Resting the steak is crucial for keeping it juicy.
- Slice the steak thinly against the grain to maximize tenderness.
- Use a meat thermometer to ensure perfect medium-rare doneness.
- If balsamic glaze isn’t available, reduce balsamic vinegar to a syrupy consistency as a substitute.
- Grilled bread or a light salad pairs well with this dish to balance richness.
Keywords: grilled skirt steak, skirt steak recipe, summer grilling, grilled tomatoes, burrata cheese, balsamic glaze, garlic, basil
