Grilled 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
Scale
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
