1 ball fresh burrata or mozzarella, torn into pieces
2 Tbsp. whole black peppercorns, coarsely crushed
4 box strip or flat-iron steaks
4 Tbsp. Cilantro & Red Onion Olive Oil
3 Tbsp. Pomegranate Balsamic
6 medium tomatoes
8 oz. fresh baby spinach leaves or mixed baby greens
Preheat a grill or heavy skillet over medium-high heat.
Place the coarsely crushed peppercorns on a plate. Press both sides of the steaks into the peppercorns, coating the steaks. Sprinkle with sea salt and drizzle 1 tsp of olive oil over each steak.
To prepare the dressing, whisk together the and remaining olive oil in a medium bowl. Season to taste with salt and pepper.
Core and cut the heirloom tomatoes into wedges, place in a large bowl with the greens. Drizzle with the vinaigrette and toss to coat.
Grill the steaks, oiled side down first, for about 3-4 minutes per side (depending on the thickness of the steaks) or until medium-rare. Remove from heat and let rest for 5 minutes, then cut across the grain into thin slices.
Divide the salad into 4 servings, arrange slices of steak over the top of the greens, surrounding the salad with the tomatoes and cheese. Serve immediately
