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flank steak with burrata

Flank Steak with Burrata

  • Author: jenny goycochea
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: main dishes
  • Diet: Gluten Free


This is my favorite flank steak recipe ever. Tender, marinated flank steak topped with burst cherry tomatoes, burrata, and fresh basil–so stunning!



2 lbs flank steak
kosher salt
freshly cracked pepper
olive oil
1 tablespoon chopped Calabrian chilies
1 tablespoon Worcestershire sauce
2 tablespoons red wine vinegar
1 shallot, thinly sliced
3 garlic cloves, thinly sliced
1 pint ripe cherry tomatoes
4 oz burrata
fresh basil leaves
flaky sea salt


  1. Pat your flank steak dry with a paper towel and season with kosher salt and freshly cracked pepper on both sides.
  2. Whisk together 2 tablespoons of olive oil, the Calabrian chilies, Worcestershire sauce, and red wine vinegar. Coat the steak in the marinade and transfer it to a zip-top bag. Marinate at room temperature for 30 minutes.
  3. Heat a cast-iron skillet over medium-high heat. Once the skillet is hot, sear the steak for 2-3 minutes per side without moving (we want that crust!). For medium-rare, the temperature should read between 130-135 on an instant-read thermometer. Transfer the steak to a place and loosely tent with foil. Rest for 10 minutes.
  4. While the steak rests, lower the heat on your cast iron skillet to medium. Add 2 tablespoons of olive oil to the skillet and add the tomatoes and sliced shallot. Cook for 2-3 minutes, stirring frequently, until the tomatoes start to burst. Add the garlic to the skillet and season with salt and pepper. Cook for 2-3 more minutes until the shallots and garlic are soft and the tomatoes are blistered.
  5. Slice steak against the grain and transfer to a serving platter. Sprinkle with flaky sea salt and top with the blistered tomatoes. Top with torn burrata and fresh basil leaves. Serve immediately.

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