Description
This grilled skirt steak recipe features a perfectly seared, juicy skirt steak served with blistered cherry tomatoes, creamy burrata cheese, and a fresh basil garnish. The steak is seasoned simply with olive oil and kosher salt to highlight its rich flavor, while the grilled tomatoes and garlic add a smoky, savory touch. Finished with balsamic glaze and flaky sea salt, this dish is elegant yet easy to prepare on the grill, perfect for a flavorful summer meal.
Ingredients
Scale
Steak and Seasoning
- 2 lbs skirt steak
- 1 tsp olive oil
- 1 tsp kosher salt
Grilled Tomato Mixture
- 1 pint cherry tomatoes
- 5 cloves garlic, roughly chopped
- ¼ cup olive oil
- ½ tsp kosher salt
Toppings and Garnishes
- 2 balls burrata cheese, torn into smaller pieces
- 8 leaves basil, roughly chopped
- 1 tbsp balsamic glaze (or balsamic vinegar)
- 1 tsp flaky sea salt
Instructions
- Preheat the grill: Heat your grill to high heat to ensure a hot cooking surface essential for searing the skirt steak properly.
- Prepare the steak: Pat the skirt steak dry with paper towels on both sides. Brush evenly with 1 tsp olive oil and season generously with 1 tsp kosher salt to enhance the steak’s natural flavor.
- Grill the steak: Clean and oil the grill grates to prevent sticking. Place the steak over the hottest part of the grill and cook for 2–3 minutes per side until the internal temperature reaches 130–135°F for medium-rare doneness.
- Rest and slice the steak: Transfer the steak to a platter and let it rest for 10–15 minutes to retain juices. Cut the steak into smaller sections, then slice thinly against the grain for maximum tenderness.
- Grill the tomatoes: While the steak cooks, place ¼ cup olive oil, cherry tomatoes, and ½ tsp kosher salt on a sheet pan. Set the pan on the grill and cook undisturbed for 5 minutes.
- Add garlic and continue cooking: Stir in the roughly chopped garlic with the tomatoes and continue grilling for another 5 minutes until the tomatoes blister and the garlic turns golden brown.
- Assemble the dish: Arrange the sliced steak on a serving platter. Top with the grilled tomatoes and garlic, then scatter torn burrata cheese and chopped basil over the top.
- Finish and serve: Drizzle the remaining olive oil from the sheet pan over the steak and tomatoes, followed by balsamic glaze. Sprinkle flaky sea salt on top for a finishing touch. Serve immediately alongside grilled bread or a fresh salad.
Notes
- Allowing the steak to rest after grilling ensures it stays juicy and tender when sliced.
- Grilling the tomatoes on a sheet pan makes it easy to handle and prevents small tomatoes from falling through the grill grates.
- Using skirt steak is ideal for this recipe due to its rich flavor and quick cooking time, but flank steak can be a good substitute.
- For a stronger balsamic flavor, consider reducing balsamic vinegar to a syrup before drizzling.
- Serve the steak immediately after assembling as burrata cheese is best enjoyed fresh and creamy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Keywords: grilled skirt steak, skirt steak recipe, grilled steak with tomatoes, burrata cheese steak, summer grilling recipes, easy grilled steak
