If you’re searching for a dish that channels that undeniable “wow” factor with every bite, let me introduce you to Grilled Flank Steak with Burrata & Pesto. This recipe brings together the deep, smoky flavor of expertly grilled steak, the creamy luxury of fresh burrata, and the fragrant brightness of basil pesto in a combination that’s downright irresistible. Throw in a handful of glossy cherry tomatoes and you have a plate that’s colorful, inviting, and seriously simple to whip up. Whether you’re entertaining friends or just want to treat yourself to something a little special, this is the meal that makes everyday dining feel like a celebration.
Ingredients You’ll Need
With just a few essential ingredients, Grilled Flank Steak with Burrata & Pesto proves that you don’t need a mile-long list to create magic. Each component is chosen for its character and how it elevates every forkful—bringing flavor, texture, and a burst of vibrant color to your table.
- Flank steak (1 1/2 pounds): This lean, flavorful cut takes beautifully to grilling and stays juicy when sliced against the grain.
- Olive oil (2 tablespoons): Not just for flavor, it helps with browning and keeps your steak moist on the grill.
- Salt and freshly ground black pepper to taste: The foundation of seasoning—don’t be shy, generous seasoning brings out the steak’s best.
- Burrata cheese (8 oz): Ultra-creamy and indulgent, it melts dreamily into the warm steak for unbeatable richness.
- Basil pesto (1/2 cup): Whether you use homemade or your favorite store-bought, this sauce adds herby, garlicky brightness.
- Cherry tomatoes (1 cup, halved): These jewels add bursty sweetness and a pop of color for that fresh, summery feel.
- Fresh basil leaves (for garnish): They finish the dish with a fragrant, leafy flourish and a splash of deep green.
How to Make Grilled Flank Steak with Burrata & Pesto
Step 1: Prep the Grill and Steak
Start by preheating your grill to a lively medium-high—this heat level is just right for creating those crave-worthy grill marks and a delicious seared crust. While the grill warms up, brush both sides of your flank steak with olive oil to help lock in flavor and prevent sticking. Season it all over with a hearty sprinkle of salt and plenty of freshly ground black pepper. This simple preparation lets the natural beef flavor shine and makes all the difference once it hits the grill.
Step 2: Grill the Steak
Place the steak directly onto the hot grill grates and let it cook undisturbed for about 4 to 5 minutes on each side. You’re aiming for a perfect medium-rare here, but you can always adjust the timing to suit your personal preference. Watch for that gorgeous caramelization on the outside! Once cooked to your liking, transfer the steak to a cutting board and let it rest for 5 to 10 minutes—this lets all those savory juices redistribute, so every slice is mouthwateringly tender.
Step 3: Slice the Steak
After a short rest, find the grain of your steak (those visible lines) and slice thinly against it. Cutting this way maximizes tenderness, making each bite delightfully easy to chew. Arrange the slices attractively on a large serving platter, fanning them out to create the perfect base for all the toppings to come.
Step 4: Top with Burrata & Pesto
Next comes the showstopper moment: tear the creamy burrata into large rustic pieces and scatter them generously over the warm steak slices. The contrast of temperatures is pure joy—the cheese will gently soften but still hold its shape. Then, drizzle your basil pesto over everything, letting the vibrant green sauce weave through the nooks and crannies of the steak and cheese.
Step 5: Add Tomatoes and Basil
For the final flourish, toss your halved cherry tomatoes over the top. Their fresh juiciness adds a bright accent that complements the richness of the meat and cheese. Finish with several fresh basil leaves for a gorgeous, aromatic garnish. This Grilled Flank Steak with Burrata & Pesto is officially ready to impress—serve immediately for maximum impact!
How to Serve Grilled Flank Steak with Burrata & Pesto
Garnishes
The beauty of Grilled Flank Steak with Burrata & Pesto is that it practically begs for a final touch of freshness. Scatter extra fresh basil leaves right before bringing it to the table, or sprinkle with cracked black pepper for a subtle kick. A drizzle of good-quality olive oil will also dial up the richness and add lovely sheen to your platter.
Side Dishes
To make this meal feel even more vibrant, serve your steak with thick slices of crusty bread—perfect for swooping up every last bit of burrata and pesto. A simple arugula salad dressed in lemony vinaigrette or a heap of grilled vegetables will also play beautifully alongside the star attraction.
Creative Ways to Present
For gatherings, turn Grilled Flank Steak with Burrata & Pesto into bite-sized party crostini: pile small slices of steak, a bit of burrata, pesto, and a tomato half on toasted baguette rounds. Want to go family-style? Present it on a big wooden board, letting everyone help themselves for a casually elegant feast.
Make Ahead and Storage
Storing Leftovers
If you manage to have leftovers (no small feat), transfer them to an airtight container and chill promptly. Keep the steak, burrata, and tomatoes together, but consider storing any remaining pesto separately to preserve its vibrant flavor and color.
Freezing
While the grilled flank steak on its own freezes quite well, burrata and tomatoes don’t fare as happily in the freezer. For best results, freeze leftover steak in slices with parchment between the layers for up to 2 months, then add fresh burrata, pesto, and tomatoes when ready to enjoy again.
Reheating
To reheat, gently warm steak slices in a skillet over medium-low heat or in the microwave at half-power to prevent overcooking. Bring your cheese, tomatoes, and pesto to room temperature before serving, then assemble as described for a meal that’s almost as satisfying as day one.
FAQs
How can I tell when my grilled flank steak is done?
The best way to check is with an instant-read thermometer—pull the steak at around 130-135°F for medium-rare. Remember, a little rest after grilling goes a long way in keeping things juicy.
Can I use a different cut of steak?
Absolutely! Skirt steak or flat iron steak are great substitutes for flank steak and cook up similarly on the grill. Adjust cook times slightly based on the thickness of your cut.
What’s the difference between burrata and mozzarella?
Burrata starts with a shell of mozzarella but is filled with an ultra-creamy center. It’s richer and more decadent, making it perfect for pairing with robust flavors like steak and pesto.
Is this recipe gluten-free?
Yes, Grilled Flank Steak with Burrata & Pesto is naturally gluten-free as written. Just double-check your pesto ingredients if you’re sensitive, as some brands may add breadcrumbs or other wheat products.
Do I need a grill to make this?
No grill? No problem! A stovetop grill pan works beautifully, or you can sear the steak in a cast-iron skillet for excellent results indoors.
Final Thoughts
I genuinely hope you’ll give Grilled Flank Steak with Burrata & Pesto a try. It’s the sort of dish that will sweep you off your feet, whether it’s the first time or the twentieth. Simple, bold, and vibrant—trust me, your table (and your tastebuds) will thank you for it!
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Grilled Flank Steak with Burrata & Pesto Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in this delicious Grilled Flank Steak with Burrata & Pesto recipe that combines the rich flavors of tender flank steak, creamy burrata cheese, zesty basil pesto, and fresh cherry tomatoes. Perfect for a gourmet Italian-American meal!
Ingredients
Flank Steak:
- 1 1/2 pounds flank steak
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
Additional Ingredients:
- 8 oz burrata cheese
- 1/2 cup basil pesto (store-bought or homemade)
- 1 cup cherry tomatoes halved
- Fresh basil leaves for garnish
Instructions
- Preheat the Grill: Preheat grill to medium-high heat.
- Prepare the Steak: Brush flank steak with olive oil and season with salt and pepper. Grill for 4–5 minutes per side.
- Rest and Slice: Remove steak from the grill and let it rest for 5–10 minutes. Slice thinly against the grain.
- Assemble: Arrange steak slices on a platter. Tear burrata cheese and scatter over the steak. Drizzle pesto, add cherry tomatoes, and garnish with basil.
- Serve: Serve the dish immediately.
Notes
- For extra flavor, consider marinating the steak before grilling.
- Pair with crusty bread or a simple salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: ~450 kcal
- Sugar: ~3 g
- Sodium: ~320 mg
- Fat: ~30 g
- Saturated Fat: ~10 g
- Unsaturated Fat: ~20 g
- Trans Fat: ~0 g
- Carbohydrates: ~6 g
- Fiber: ~1 g
- Protein: ~38 g
- Cholesterol: ~110 mg
