YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak Haché with Burst Tomatoes and Burrata
Pan-seared lean ground beef patty topped with a creamy burrata ball and blistered cherry tomatoes that release their sweet, jammy juices.
INGREDIENTS
6 oz Ground beef (93% lean)
1 cup Cherry tomatoes
2 oz Burrata cheese
1 tsp Extra virgin olive oil
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh basil leaves
1 tsp Balsamic glaze
PREPARATION
Season the ground beef with half of the sea salt and black pepper, then form it into a single thick, round patty.
Heat the extra virgin olive oil in a cast-iron skillet over medium-high heat until the oil is shimmering.
Place the beef patty in the skillet and sear for 4 to 5 minutes per side until a deep golden-brown crust forms and it reaches your desired level of doneness.
Remove the steak haché from the pan and set it on a plate to rest for a few minutes.
In the same skillet, add the whole cherry tomatoes and the minced garlic clove, stirring frequently over medium heat.
Sauté the tomatoes for about 3 minutes until the skins begin to blister and burst, creating a light sauce with their juices.
Place the rested steak on a serving plate and top with the burrata cheese ball.
Spoon the hot burst tomatoes and garlic over the burrata so the cheese begins to melt slightly.
Garnish with the fresh basil leaves, the remaining salt and pepper, and a final drizzle of balsamic glaze.