Grilled Cowboy Steak and Heirloom Tomato & Burrata Salad

BY: Mandy Tanner

  • cooking-duration 1.5 Hours
  • servings 2-4 SERVINGS
  • cooking-style smoker
  • cooking-mode beginner

Tomato and Burrata are a classic summer dish. Turn this delicious combination into a complete meal with a perfectly grilled Cowboy steak from Snake River Farm. The large bone-in ribeye looks beautiful on a platter and is large enough to serve 2 to 4 of your favorite people.

Ingredients

Roasted Bell Peppers and Roasted Garlic

  • 6 cloves garlic, unpeeled

  • 6 bell peppers, red, orange, and yellow

  • ½ cup olive oil, divided

  • ¼ cup balsamic vinegar of Modena

Grilled Cowboy Steak

  • 1 each Snake River Farms Gold Grade cowboy steak Buy Now

  • 1 tablespoon SRF Signature Steak Seasoning Buy Now

Heirloom Tomato & Burrata Salad

  • 3-4 each heirloom tomatoes, any variety

  • 3-4 each, burrata cheese balls

  • 1 shallot, thinly sliced

  • 3 tablespoons pine nuts, toasted

  • ½ cup fresh basil leaves

  • Flaky sea salt

  • Pepper, if desired

Directions

1
*These can be made ahead, using a sheet pan if cooking in the oven. Set the grill or oven to 425°F.
3 Minutes
2
Drizzle the bell peppers and unpeeled garlic cloves with a small amount of olive oil and grill for 25 minutes turning at least once, until the skins of the peppers have puffed a bit and start to blacken. Use a small piece of foil to keep the garlic cloves from falling through the grill grates.
25 Minutes
3
Remove the garlic and peppers from the grill.
1 Minute
4
Peel the garlic cloves and set aside. Carefully place the peppers into a bowl and cover tightly with plastic wrap and let sit for 10-15 minutes.
15 Minutes
5
Remove the skins, stems, and seeds of the peppers and rinse with cool water if necessary, to help remove the skins.
3 Minutes
6
Cut the peppers into ¾” wide strips.
3 Minutes
7
Place the garlic and peppers into a bowl or jar and drizzle with a couple tablespoons of olive oil. Cover and refrigerate until ready to serve.
2 Minutes
1
Season the steak liberally with SRF Steak Seasoning, or alternatively salt and pepper. Allow the steak to sit at room temperature for 30-45 minutes before cooking.
45 Minutes
2
Set your smoker to 250-275°F. Smoke the cowboy steak until the internal temperature reaches about 110°F. Time will vary greatly based on size. Check after about 30-45 minutes. Grill over high heat until the internal temperature reaches desired doneness.
45 Minutes
3
Let the steak rest for 10-15 minutes while you prepare the salad.
15 Minutes
1
Slice the heirloom tomatoes about ¼” thick and arrange on a platter. Top with burrata cheese, that has been cut in half.
10 Minutes
2
Sprinkle the pine nuts and shallots over the tomatoes and then add the basil leaves.
1 Minute
3
Arrange the roasted peppers and garlic on the platter.
2 Minutes
4
Drizzle everything with olive oil and balsamic vinegar as desired, and sprinkle with flaky sea salt.
2 Minutes
5
When ready to serve, slice the cowboy steak and enjoy!
1 Minute