Steak with Burrata, Tomatoes and Mustard Dressing
Photography by 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:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!