Grilled Flank Steak with Burrata & Pesto

Grilled Flank Steak with Burrata & Pesto is a stunning dish that perfectly balances bold, smoky grilled meat with fresh, creamy, and herbaceous accompaniments. The flank steak is marinated in a sweet and tangy mixture of olive oil, honey, garlic, red wine vinegar, and soy sauce, ensuring every bite is juicy and packed with complex flavor. Grilling the steak imparts a smoky char that enhances the marinade’s depth, making it a real crowd-pleaser for any occasion.

The homemade arugula pesto adds a peppery freshness and nutty richness from pine nuts and parmesan, lifting the dish with vibrant green notes. Paired with soft, creamy burrata cheese and grilled corn, this meal combines textures and flavors beautifully, from smoky and savory to fresh and creamy. Whether you’re serving this for a casual outdoor dinner or a special occasion, it’s a recipe that impresses with minimal fuss and maximum flavor.

Why You’ll Love This Recipe

• Flank steak marinated to tender perfection with sweet and savory notes.
• Grilled to smoky, juicy excellence for rich flavor.
• Bright, peppery arugula pesto adds fresh complexity.
• Creamy burrata cheese balances smoky meat with luscious texture.
• Includes a vibrant side of grilled corn for a complete meal.

Ingredients

For the Marinade

• Extra virgin olive oil
• Honey
• Garlic (grated or minced)
• Red wine vinegar
• Soy sauce
• Black pepper

For the Arugula Pesto

• Packed arugula
• Packed basil
• Extra-virgin olive oil
• Finely grated parmesan
• Pine nuts
• Lemon zest
• Garlic (crushed)
• Kosher salt
• Freshly ground black pepper

For Serving

• Flank steak
• Ears of corn
• Burrata cheese, torn into bite-sized pieces
• Salt and pepper

Variations

Use baby spinach instead of arugula for a milder pesto flavor. Swap pine nuts for walnuts or almonds to change the nutty profile. Add a pinch of red pepper flakes to the marinade or pesto for some heat. Replace burrata with fresh mozzarella or ricotta if preferred. For a smoky twist, add smoked paprika or chipotle powder to the steak marinade.

How to Make the Recipe

Step 1: Marinate the Steak

In a bowl, whisk together olive oil, honey, garlic, red wine vinegar, soy sauce, and black pepper. Place flank steak in a shallow dish or resealable bag and pour marinade over. Marinate in the refrigerator for at least 1 hour, preferably up to 4 hours.

Step 2: Prepare the Pesto

In a food processor, combine arugula, basil, parmesan, pine nuts, lemon zest, crushed garlic, salt, and pepper. Pulse while slowly drizzling in olive oil until pesto reaches a smooth, spreadable consistency.

Step 3: Grill the Corn and Steak

Preheat grill to medium-high heat. Grill ears of corn, turning occasionally, until charred and tender, about 10-15 minutes. Grill the flank steak 4-6 minutes per side for medium-rare, adjusting for desired doneness. Remove steak and let rest for 5-10 minutes.

Step 4: Assemble and Serve

Slice the steak thinly against the grain. Arrange on a serving platter with grilled corn and torn burrata cheese. Spoon generous amounts of arugula pesto over steak and cheese. Season with salt and pepper to taste.

Tips for Making the Recipe

• Marinate the steak for at least an hour to develop flavor and tenderness.
• Rest steak after grilling to keep juices locked in.
• Slice steak against the grain for the most tender bites.
• Use fresh, high-quality burrata for the best creamy texture.
• Keep pesto refrigerated if made ahead and bring to room temperature before serving.

How to Serve

Serve grilled flank steak with pesto alongside grilled corn and burrata cheese for a vibrant, balanced plate. Pair with a crisp white wine like Sauvignon Blanc or a light-bodied red like Pinot Noir. Add a side salad or roasted vegetables for a complete meal.

Make Ahead and Storage

Storing Leftovers

Refrigerate leftover steak, pesto, and corn separately in airtight containers for up to 3 days.

Freezing

Cooked steak can be frozen for up to 2 months; pesto is best fresh but can be frozen in small portions.

Reheating

Reheat steak gently in a skillet over low heat or in the microwave to avoid overcooking. Serve pesto cold or at room temperature.

FAQs

1. Can I use other cuts of steak?
   Yes, skirt steak or sirloin can be used but flank steak is preferred for its flavor and texture.
2. How long should I marinate the steak?
   At least 1 hour; up to 4 hours is ideal.
3. Can I make the pesto ahead of time?
   Yes, it keeps well refrigerated for up to 2 days.
4. What if I don’t have a grill?
   You can cook steak and corn in a grill pan or broil them in the oven.
5. How do I know when the steak is done?
   Use a meat thermometer: 130°F (54°C) for medium-rare.
6. Can I substitute burrata cheese?
   Yes, fresh mozzarella or ricotta works as alternatives.
7. How do I store leftover pesto?
   In an airtight container with a thin layer of olive oil on top in the refrigerator.
8. Can I freeze pesto?
   Yes, freeze in ice cube trays and thaw as needed.
9. What is the best way to slice flank steak?
   Slice thinly against the grain for tenderness.
10. Can I add nuts to the pesto?
    Yes, pine nuts are traditional but walnuts or almonds are fine substitutes.

Conclusion

Grilled Flank Steak with Burrata & Pesto is a sophisticated yet approachable dish that combines smoky grilled meat with fresh, creamy, and herbaceous flavors. This recipe’s balance of marinade, homemade arugula pesto, and creamy burrata creates a memorable meal perfect for gatherings or a special dinner at home. Simple to prepare and stunning to serve, it’s a recipe that will quickly become a favorite for steak lovers.

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