Balsamic Boneless Petite Sirloin Steak Skewers with Burrata
These juicy Boneless Petite Sirloin Steak Skewers with Burrata are grilled to perfection, drizzled with herb oil, and finished with burrata and balsamic glaze. The perfect easy, elevated summer recipe!
Equipment
- Wooden Skewers
Ingredients
For the Steak Skewers
- 3 tablespoon Olive Oil
- 3 tablespoon Balsamic Vinegar
- 2 tablespoon Honey Dijon Mustard
- 1 teaspoon Garlic Powder
- 1 teaspoon Kosher Salt
- Fresh Cracked Black Pepper to taste
- 2 lbs Boneless Petite Sirloin Steak cut into 1-inch cubes
- 1 pint Grape Tomatoes
For the Topping:
- 2 tablespoon Balsamic Glaze
- 2 hefty pinches Flaky Salt
- a few cranks Fresh Cracked Black Pepper to taste
- 1 large ball Burrata hand-torn
For the Herb Oil Drizzle:
- 3 teaspoon Olive Oil
- 2 tablespoon Fresh Basil finely minced
- 1 clove Garlic finely minced
- ¼ teaspoon Red Pepper Flakes
- 1 hefty pinch Flaky Salt
Instructions
- Soak wooden skewers in water for at least 30 minutes.
- In a large bowl, mix olive oil, balsamic vinegar, honey dijon mustard, garlic powder, kosher salt, and black pepper. Add steak cubes and toss. Cover and refrigerate for 1 hour.
- Remove steak from fridge and let come to room temperature for 30 minutes.
- Thread one grape tomato, three steak cubes, another tomato, three more steak cubes, and finish with a tomato on each skewer.
- In a small bowl, mix olive oil, basil, garlic, red pepper flakes, and flaky salt to make the herb oil. Set aside.
- Preheat grill to high heat (about 450–500°F). Clean grates with a halved onion.
- Grill skewers 5–6 minutes per side until steak is charred and cooked to desired doneness and tomatoes are blistered.
- Remove from grill. Sprinkle with flaky salt and pepper, drizzle with balsamic glaze, then top with torn burrata, and spoon herb oil over the top.
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