Grilling season is upon us. Our steak with chimichurri and burrata recipe should be on the top of your summer grilling menu. Grilling meat in the summer is such an easy meal, but thinking of a side dish to go with it isn’t always easy. With this recipe we have you covered! We start by roasting baby potatoes with sweet baby bell peppers. While they are roasting we season up the steak and grill it. Then we make a fresh and delicious chimichurri sauce. We layer it all together and top it with creamy burrata cheese. If you have never had burrata cheese and you are cheese lover like us, its a must try!
What is burrata cheese?
Burrata cheese is made from cow’s milk. It is a fresh Italian cheese. Burrata is similar to mozzarella but softer and more flavorful. The outer layer is made from fresh mozzarella and it is filled with fresh cream and curds. It is delicious on pizzas, salads and toast. The options are really endless!
What is chimichurri sauce?
Chimichurri sauce is typically used in cooking and on grilled meats. It usually consists of fresh chopped parsley, red wine vinegar, olive oil, oregano and garlic. However, there are many variations! You can really use any combo of fresh herbs. I prefer chimichurri sauce blended into a smooth consistency, but usually the ingredients are just finely chopped. Chimichurri adds so much flavor to grilled meats! It is also great as a salad dressing or drizzled over roasted veggies.
Ingredients Needed for Steak with Chimichurri and Burrata
Steak- you choose the cut and how you like to cook it. The rest of recipe compliments it so well.
Sweet baby bell peppers- we love these sweet little colorful peppers, and this may be the best way to eat them. They are roasted until nice and browned.
Baby potatoes- we used a mix of red and yellow.
Burrata cheese- the star of the recipe in our opinion. The creaminess it adds is next level!
Fresh
Scallions
Steak with Chimichurri and Burrata
Ingredients
- Steak your cut of choice
- 1 lb baby red and gold potatoes quartered
- 1 bag mini sweet baby peppers whole
- 2 T olive oil
- salt and pepper to taste
- 14 oz ball of burrata
Chimichurri Sauce
- 4 cloves garlic minced
- 2 small shallots chopped
- 1/2 cup chopped parsley
- 1 tsp dried oregano
- 4 T red wine vinegar
- 1/2 cup olive oil
- salt to taste
Instructions
- Preheat oven to 450. Place parchment paper on sheet pan. Combine peppers and quartered potatoes in a bowl and toss with olive oil and salt and pepper. Spread on sheet pan and bake for 10 minutes. Flip and bake for another 10-15 minutes. Peppers should be starting to char but not burning.
- While veggies are roasting season and cook steak to your liking.
- Add all chimichurri ingredients to a blender and blend until mostly smooth. Transfer to a bowl.
- When peppers and potatoes are done roasting transfer them to a bowl. Top them with chimichurri sauce. Break the burrata ball into pieces and place on top of the veggies. Slice the steak and top with chimichurri. Enjoy!
