Steak with Burrata, Tomatoes and Mustard Dressing
Photography Josh Griggs.
The juices from the steak mingle with the tomatoes and the thick, zesty dressing. Pile on to slices of warm crusty bread for a super quick and tasty dinner.
Serves: 4
INGREDIENTS
4 rib-eye or sirloin steaks
olive oil
sea salt and ground pepper
4 large or 8 medium tomatoes, sliced
2 balls fresh burrata or mozzarella in whey, drained
fresh basil, to serve
loaf warm crusty bread, to serve
Dressing
3 tablespoons olive oil
1 tablespoon white wine vinegar
2 cloves garlic, crushed
2 tablespoon Dijon mustard
1 tablespoon horseradish sauce
METHOD
Brush the steaks with oil and season generously with salt and pepper. Heat a sauté pan or barbecue until hot then cook the steaks for 3 minutes each side or until done to your liking. Transfer to a plate and rest for 5 minutes.
Dressing: Whisk all the ingredients together in a bowl and season.
To assemble: Arrange the tomatoes on a serving platter and top with the sliced steaks.
Rip each burrata into pieces and place over the top. Spoon over the dressing and garnish with basil. Serve piled onto slices of the crusty bread. Serves 4.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.