Watermelon Burrata Steak Salad
Watermelon Burrata Steak Salad
Fustini's
4
25 minutes
10 minutes
Ingredients
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3 oz Arugula
2 large handfuls of spinach
Flank Steak
1/4 cup Watermelon Mint balsamic vinegar
1/4 cup Basil Crush olive oil
1 Ball of Burrata cheese
1 Watermelon radish thinly sliced (regular radish may be substituted)
1/2 cup of watermelon diced up
Salt & Pepper to taste
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1/4 cup Chipotle olive oil
1/4 cup Watermelon Mint balsamic vinegar
2 clove of garlic minced
1 teaspoon salt
1 teaspoon cumin
1 teaspoon pepper
Directions
Combine all Steak marinade ingredients into a zip seal bag and refrigerate for 2-3 hours or as long as overnight.
Use a mandolin or a sharp knife to thinly slice the watermelon radish. To build salad combine arugula, spinach, Watermelon Mint Balsamic, and Basil Crush EVOO in a large bowl and toss until full coated. Place onto a large entree plate. Arrange sliced watermelon radish in a design around the salad. Add diced watermelon and then place ball of burrata directly in the center of the salad. Season Burrata and salad with salt & pepper
Remove steak from bag, pat dry, and season with salt & pepper. Over medium high heat, add 2 tablespoons of EVOO and allow to heat up. Place steak in pan using tongs and allow to sear untouched until desired temperature, flipping halfway through. In the last two minutes add butter to the pan and spoon the melted butter over the steak until its finished cooking. When steak hits 5° below desired temperature, remove from pan and allow to rest for at least 5 minutes before cutting against the grain and placing on the salad. Finish with a bit of salt.
Enjoy!
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