Pepper Crusted Steak Salad With Heirloom Tomato And Burrata

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Love and Olive Oil


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2 tablespoons whole black peppercorns, coarsely crushed

4 (8-ounce) strip or flat iron steaks

4 tablespoons extra-virgin olive oil

3 tablespoons balsamic vinegar

6 medium heirloom tomatoes

8 ounces fresh baby spinach leaves or mixed baby greens

1 ball fresh burrata or mozzarella, torn into pieces

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