Grilled Skirt Steak with Blistered Tomatoes and Burrata

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  1.5 lbs Beef Skirt Steak
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  1.5 tsp 1½ teaspoons kosher salt
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  0.3 cup Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Tomato, Cherry(17g)
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  6 Garlic(18g)
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  4 oz Burrata Cheese, Fresh
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  Flaky salt
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  Freshly cracked black pepper

Instructions

1. 1Pat the beef skirt steak completely dry with paper towels and season all over with kosher salt and freshly cracked black pepper.
2. 2Preheat your grill to high heat (about 450–500°F). Once hot, lightly oil the grates. Place the steak on the hottest part of the grill and cook undisturbed for 2–3 minutes until a golden-brown crust forms.
3. 3Flip the steak and cook for 2–3 minutes on the second side, then continue flipping every 1–2 minutes until the internal temperature of the thickest part reaches 135°F for medium-rare, about 6–8 minutes total. Transfer to a plate and rest for 5 minutes.
4. 4While the steak rests, heat olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes. Add the cherry tomatoes and cook undisturbed for 4–5 minutes until they begin to blister and split.
5. 5Stir the minced fresh garlic into the tomatoes and cook for 3–4 minutes over medium-high heat, stirring occasionally, until the tomatoes are deeply blistered and the garlic is golden brown and fragrant.
6. 6Thinly slice the rested steak against the grain.
7. 7Divide the sliced steak evenly among 4 airtight containers. Top each portion with blistered tomatoes and their oil, then add burrata, flaky salt, and freshly cracked pepper.
8. 8Seal containers and store in the refrigerator for up to 4 days. Reheat gently or serve cold.