I’m not sure whether I should categorize this as an appetizer or light meal - either way, this Caprese Salad on steroids is YUMMY. One or two is a hearty appetizer but one or two more, with a glass of Garnacha, and you’re done eating!
*If you haven’t tried Burrata, please don’t waste any more time. It comes in balls, with the outer shell being solid mozzarella, and the inside is stracciatella and cream, giving it a beautiful creamy texture.
· 1 pound skirt steak
· 2 tablespoons extra virgin olive oil (for searing)
· 1 1/2 teaspoon ground oregano
· 1 1/2 teaspoon garlic powder
· 1 1/2 teaspoon onion powder
· Salt & pepper
· 2 teaspoons dry mustard
· 6 tablespoons freshly grated Parmigiano-Reggiano cheese
· 1 1/2 tablespoons unsalted butter, softened
· 2 tablespoons all-purpose flour, plus more for pressing
· 1 1/2 cups tomatoes, finely diced
· A large Burrata*
· Your best finishing extra virgin olive oil
· Campari Balsamic or everyday balsamic, reduced by half
· Handful of fresh basil, chiffonade
· Mixed olives, sliced, optional
You could substitute fresh mozzarella, however.
Take the skirt steak out of the fridge and let it warm up for about 30 minutes – this will help it cook more evenly.
Salt & pepper the steak. Mix the mustard, onion, garlic and oregano and cover the steak with that mixture.
Preheat a cast iron pan for about a minute on medium-high heat. Add the olive oil to the pan and sear the steak for about 3 minutes on each side for medium rare. A little more if you like it toward the well-done.
Let the steak rest for 10 minutes on a cutting board while you do the rest.
Preheat the oven to 400 and line a large baking sheet with parchment paper – don’t do it without the paper trust me.
Mix the cheese with the butter, flour, a pinch of pepper and mash until a dough forms. Roll the dough into a 4-inch log and cut into 12 slices.
Place the slices on the baking sheet and press into 1 1/2 to 2-inch circles.
Bake the tuiles on the lowest rack in the oven for about 7 minutes, rotating the pan halfway through baking, until the tuiles are golden brown and sizzling. Let the tuiles cool completely, then transfer them to a paper towel–lined plate and blot the excess fat. You could also do this on a griddle, but you have to watch carefully, flipping halfway through.
Slice the steak at a serious angle – almost horizontal – into very thin pieces.
On each plate, place one tuile, a few small slices of steak, a small hunk of the Burrata, some tomatoes and basil. Finish with a bit of the good oil and some balsamic. I like to add a few sliced Kalamata and Castelvetrano olives (my favorite) for the touch of brininess it offers. But a little flaked salt can take care of that if you’re not an olive fan.
Don't forget the Garnacha.