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Grilled Cowboy Steak and Heirloom Tomato & Burrata Salad

  • 1.5 Hours
  • 2-4 Servings
  • smoker
  • beginner
Steaks

Burrata and heirloom tomatoes are a classic summer dish. Turn this delcious combination into a complete meal with a Snake River Farms American Wagyu Gold Grade cowboy steak. The large bone-in ribeye looks beautiful on a platter and is large enough to serve 2 to 4 of your favorite people.

Ingredients

  • Roasted Bell Peppers and Roasted Garlic

    • 6 cloves garlic, unpeeled
    • 6 bell peppers, red, orange, and yellow
    • ½ cup olive oil, divided
    • ¼ cup balsamic vinegar of Modena
  • Cowboy Steak

    • 1 each Snake River Farms Gold Grade cowboy steak Buy Now +
    • 1 tablespoon SRF Signature Steak Seasoning Buy Now +
  • Heirloom Tomato & Burrata Salad

    • 3-4 each heirloom tomatoes, any variety
    • 3-4 each, burrata cheese balls
    • 1 shallot, thinly sliced
    • 3 tablespoons pine nuts, toasted
    • ½ cup fresh basil leaves
    • Flaky sea salt
    • Pepper, if desired

Directions

Roasted Bell Peppers and Roasted Garlic

  • *These can be made ahead, using a sheet pan if cooking in the oven.

    Set the grill or oven to 425°F.

    1
    Done
    3 Minutes
  • Drizzle the bell peppers and unpeeled garlic cloves with a small amount of olive oil and grill for 25 minutes turning at least once, until the skins of the peppers have puffed a bit and start to blacken. Use a small piece of foil to keep the garlic cloves from falling through the grill grates.

    2
    Done
    25 Minutes
  • Remove the garlic and peppers from the grill.

    3
    Done
    1 Minute
  • Peel the garlic cloves and set aside.
    Carefully place the peppers into a bowl and cover tightly with plastic wrap and let sit for 10-15 minutes.

    4
    Done
    15 Minutes
  • Remove the skins, stems, and seeds of the peppers and rinse with cool water if necessary, to help remove the skins.

    5
    Done
    3 Minutes
  • Cut the peppers into ¾” wide strips.

    6
    Done
    3 Minutes
  • Place the garlic and peppers into a bowl or jar and drizzle with a couple tablespoons of olive oil.
    Cover and refrigerate until ready to serve.

    7
    Done
    2 Minutes

Cowboy Steak

  • Season the steak liberally with SRF Steak Seasoning, or alternatively salt and pepper.
    Allow the steak to sit at room temperature for 30-45 minutes before cooking.

    1
    Done
    45 Minutes
  • Set your smoker to 250-275°F.
    Smoke the cowboy steak until the internal temperature reaches about 110°F. Time will vary greatly based on size. Check after about 30-45 minutes.

    Grill over high heat until the internal temperature reaches desired doneness.

    2
    Done
    45 Minutes
  • Let the steak rest for 10-15 minutes while you prepare the salad.

    3
    Done
    15 Minutes

Heirloom Tomato & Burrata Salad

  • Slice the heirloom tomatoes about ¼” thick and arrange on a platter.
    Top with burrata cheese, that has been cut in half.

    1
    Done
    10 Minutes
  • Sprinkle the pine nuts and shallots over the tomatoes and then add the basil leaves.

    2
    Done
    1 Minute
  • Arrange the roasted peppers and garlic on the platter.

    3
    Done
    2 Minutes
  • Drizzle everything with olive oil and balsamic vinegar as desired, and sprinkle with flaky sea salt.

    4
    Done
    2 Minutes
  • When ready to serve, slice the cowboy steak and enjoy!

    5
    Done
    1 Minute