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Pepper Crusted Steak Salad with Tomato & Italian Burrata Cheese

Olive Oil and Balsamic Condimento Recipe

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Prep Information

Prep Time

5 minutes

Cook Time

20 minutes


4 people


  • 2 tablespoons whole black peppercorns, coarsely crushed
  • 4 box strip or flat-iron steaks
  • 4 tablespoons Cilantro and Roasted Onion Olive Oil
  • 3 tablespoons Pomegranate Balsamic Condimento
  • 6 medium tomatoes
  • 8 oz. fresh baby spinach leaves or mixed baby greens
  • 1 ball fresh burrata or mozzarella, torn into pieces


  • Preheat a grill or heavy skillet over medium-high heat.
  • Place the coarsely crushed peppercorns on a plate. Press both sides of the steaks into the peppercorns, coating the steaks.
  • Sprinkle with sea salt and drizzle 1 teaspoon of olive oil over each steak.
  • To prepare the dressing, whisk together the condimento and remaining olive oil in a medium bowl. Season to taste with salt and pepper.
  • Core and cut the heirloom tomates into wedges, place in a large bowl with the greens. Drizzle the vinaigrette and toss to coat.
  • Grill the steaks, oiled side down first, for about 3-4 minutes per side (depending on the thickness of the steaks) or until medium-rare.
  • Remove from heat and let rest for 5 minutes, then cut across the grain into thin slices.
  • Divide the salad into 4 servings, arrange slices of steak over the top of the greens, surrounding the salad with the tomatoes and cheese.
  • Serve immediately
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