Salad Ingredients

  • 1 pound grass-fed skirt steak
  • kosher salt
  • fresh ground pepper
  • 2 pounds mixed heirloom tomatoes, cut into 1” irregular pieces
  • 1/2 pound fresh hearts of palm (if you can’t find fresh, you can use canned)
  • 1 English cucumber, cut into 1″ irregular pieces
  • 2 cups fresh melon, cut into 1″ pieces (I like to use Cavaillon or watermelon)
  • 1 head romaine lettuce or 4 baby romaine hearts
  • 1 shallot, thinly sliced
  • 1 handful basil leaves, coarsely torn
  • 1 small bunch Breakfast radish, thinly sliced
  • coarse sea salt
  • 2 pieces Burrata

Vinaigrette Ingredients

  • 1/4cup champagne vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey
  • 1 clove garlic, finely grated
  • 1/2 cup Arbequina olive oil
  • Whisk together all ingredients.


  1. Pre-heat the grill to high. Season skirt steak and hearts of palm generously with salt and pepper, drizzle with olive oil, and set aside as grill heats up.
  2. Meanwhile, combine all remaining ingredients except Burrata, season with sea salt and fresh pepper, and dress with vinaigrette and set aside.
  3. Cut each piece of Burrata in half and carefully place each piece, cut side up, on a small plate. Season the cut side of the Burrata with a sprinkle of sea salt, some fresh pepper, and a drizzle of olive oil.
  4. Grill the hearts of palm over high heat, turning frequently, until nicely charred on the outside and tender on the inside; remove from heat, thinly slice, and set aside.
  5. Grill skirt steak quickly, over very high heat, turning once on each side to get nice grill marks. Grill for about 3 minutes per side for medium rare, remove from heat and set aside to rest for 3 minutes.
  6. Arrange the salad around the piece of Burrata on each plate and then sprinkle with the thinly sliced grilled hearts of palm.
  7. Slice skirt steak against the grain and evenly distribute among the four plates. Serve right away.