Roasted Bell Peppers and Roasted Garlic
*These can be made ahead, using a sheet pan if cooking in the oven.
Set the grill or oven to 425°F.
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.
Remove the garlic and peppers from the grill.
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.
Remove the skins, stems, and seeds of the peppers and rinse with cool water if necessary, to help remove the skins.
Cut the peppers into ¾” wide strips.
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.
Grilled Cowboy Steak
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.
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.
Let the steak rest for 10-15 minutes while you prepare the salad.
Heirloom Tomato & Burrata Salad
Slice the heirloom tomatoes about ¼” thick and arrange on a platter.
Top with burrata cheese, that has been cut in half.
Sprinkle the pine nuts and shallots over the tomatoes and then add the basil leaves.
Arrange the roasted peppers and garlic on the platter.
Drizzle everything with olive oil and balsamic vinegar as desired, and sprinkle with flaky sea salt.
When ready to serve, slice the cowboy steak and enjoy!
