Grilled Skirt Steak with Blistered Tomatoes and Burrata

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  Beef Skirt Steak(680g)
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  1½ teaspoons kosher salt
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  Olive oil(60g)

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

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  Tomato, Cherry
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  Garlic
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  Cheese, Bocconcini, Fresh Mozzarella
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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 salt.
2. 2Heat olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes. Place the steak on the hottest part of the pan and cook undisturbed for 2 minutes until a golden crust forms. Flip and cook the other side for 2 minutes.
3. 3Continue cooking the steak, flipping every 1–2 minutes, until the internal temperature of the thickest part reaches 135°F for medium-rare, about 8 more minutes total. Transfer to a plate and rest for 5 minutes.
4. 4In the same skillet over medium-high heat, add the cherry tomatoes and cook undisturbed for 5 minutes until they begin to blister and split.
5. 5Add the minced fresh garlic and remaining salt to the tomatoes, stir to combine, and cook for 5 more minutes over medium-high heat until the tomatoes are deeply blistered and the garlic is golden brown.
6. 6Thinly slice the rested steak against the grain.
7. 7Divide the sliced steak evenly among 4 plates. Top each portion with blistered tomatoes, burrata, flaky salt, and freshly cracked pepper. Serve immediately.