Go Back
–+ servings
Platter with sliced steak, leafy greens, burrata cheese, croutons, cherry tomatoes, red onion, and lemon halves, surrounded by small bowls of seasonings and vegetables on a wooden table.
Print Recipe Add to Collection
Rate this Recipe!

Chili Butter Steak and Burrata Salad

A dry-brined NY strip grilled hard and rested under melting Chili Butter, sliced over arugula with charred tomatoes, torn sourdough croutons, and burrata.
Prep Time20 minutes
Cook Time15 minutes
Total Time1 hour 45 minutes
Course: Main Course, Salad
Cuisine: American
Servings: 4 servings
Calories: 429kcal
Author: Brittany Lauren

Ingredients

For the Croutons

  • 2 cups sourdough bread torn into 1-inch chunks
  • 2 tablespoons olive oil
  • kosher salt Pinch

For the Steak

  • 1 NY Strip steak 14-16 oz, 1 to 1.5 inches thick
  • kosher salt for dry brine
  • coarse black pepper
  • 2 medallions Chili Butter frozen

For the Salad

  • 4 cups baby arugula
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 8 oz burrata (about 4 oz each) room temperature
  • 1 cup cherry tomatoes on the vine
  • 1/4 small red onion sliced paper-thin
  • 1 lemon halved
  • 2 tablespoons chili crisp
  • kosher salt to finish
  • coarse black pepper to finish

Instructions

Dry Brine the Steak

  • Season steak generously with kosher salt on all sides. Refrigerate uncovered on a rack for at least 1 hour, up to 24. Pat dry before grilling.
    A raw steak sprinkled with salt is placed on a metal wire rack over a baking sheet, set on a wooden surface.

Pull the Chili Butter

  • About 20 minutes before you plan to plate, pull the frozen chili butter medallions from the freezer and let them sit at room temperature to soften. They should be spoonable, not fully melted, by the time the steak rests.

Make the Croutons

  • Preheat the oven to 400°F. Toss torn sourdough with olive oil and salt. Roast for 12-15 minutes, turning once, until deep golden and crunchy through.
    Toasted croutons on a baking sheet.

Preheat the Grill

  • Preheat the grill to 450-500°F over direct heat. Clean and oil the grates.

Char the Tomatoes and Lemon

  • Place tomato vines and lemon halves, cut-side down, over direct heat. Grill 3-4 minutes until blistered and caramelized. Move to a sheet pan.
    Two halved lemons and a cluster of yellow and red cherry tomatoes are placed on a grill with visible flames underneath.

Grill the Steak

  • Season steak with coarse pepper. Grill over direct heat for 4-5 minutes per side, without moving, for good char. Pull the steak at 120-125°F internal temp.
    A seasoned raw steak is placed on a grill with flames visible below the grates.

Render the Fat Cap

  • Using long grilling tongs and grilling gloves, if desired, stand the strip on its fat cap edge over direct heat for 60-90 seconds, until rendered and golden. Move to indirect heat if flare-ups occur.

Rest

  • Rest the steak, uncovered, with thick dollops of the chili butter over top on a rimmed cutting board for 5-8 minutes. Do not tent.
    Grilled steak with two dollops of seasoned butter on top, served on a wooden cutting board, photographed from above.

Build the Plate

  • Toss the arugula with a light drizzle of olive oil and balsamic, barely coating it. Arrange it on a platter. Slice the steak against the grain into 1/4-inch slices and fan over the greens. Drizzle the melted warm chili butter and any juices over the steak immediately.

Finish and Serve

  • Scatter tomatoes, red onion, and croutons around the plate. Nestle the burrata into the salad and arrange the steak around it. Cut the burrata open. Drizzle chili crisp over everything. Garnish with flaky sea salt, coarse pepper, and a squeeze of charred lemon, and serve.

Notes

  • Sub baby spinach 1:1 for arugula; balsamic glaze at half the quantity of balsamic vinegar; fresh mozzarella 1:1 for burrata.
  • No grill: sear in a screaming-hot cast-iron skillet, render the fat cap in the pan, char tomatoes/lemon under the broiler.

Nutrition

Serving: 1serving | Calories: 429kcal | Carbohydrates: 13g | Protein: 24g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 87mg | Sodium: 128mg | Potassium: 400mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1072IU | Vitamin C: 26mg | Calcium: 367mg | Iron: 2mg