- 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
- 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.
- 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.
- Meanwhile, combine all remaining ingredients except Burrata, season with sea salt and fresh pepper, and dress with vinaigrette and set aside.
- 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.
- 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.
- 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.
- Arrange the salad around the piece of Burrata on each plate and then sprinkle with the thinly sliced grilled hearts of palm.
- Slice skirt steak against the grain and evenly distribute among the four plates. Serve right away.