I am so excited to share this Grilled Flank Steak with Burrata and Arugula Pesto Recipe with you! It’s a dish that perfectly balances bold and fresh flavors with a touch of creamy indulgence. The smoky, tender flank steak grilled to perfection pairs beautifully with the zesty, peppery arugula pesto and the luxurious softness of burrata cheese. It’s a wonderful recipe that brings summer grilling vibes straight to your table, yet feels elegant enough for a special gathering. Every bite delivers a harmony of textures and tastes that will keep you coming back for more!
Ingredients You’ll Need
The beauty of this Grilled Flank Steak with Burrata and Arugula Pesto Recipe lies in how simple but thoughtfully chosen ingredients combine to create such an impressive dish. Each element plays a pivotal role in building layers of flavor, from the juicy, marinated steak to the fresh, nutty pesto and the creamy burrata that finishes it all off.
- 1 1/2 pounds flank steak: A lean cut perfect for quick grilling and absorbing marinades deeply.
- 1/4 cup extra virgin olive oil: Adds richness and helps tenderize the steak in the marinade.
- 1/4 cup honey: Brings a subtle sweetness that balances the savory marinade.
- 2 cloves garlic, grated or minced: Infuses a warm, pungent aroma into the meat.
- 2 tablespoons red wine vinegar: Offers bright acidity to tenderize and freshen the marinade.
- 2 tablespoons soy sauce: Adds umami depth and a touch of saltiness.
- 1/2 teaspoon black pepper: Provides gentle heat and a fragrant bite.
- 2 cups packed arugula: The star leafy green in the pesto with its distinct peppery kick.
- 1/4 cup packed basil: Balances the arugula with sweet, herbaceous notes.
- 1 cup extra-virgin olive oil: Creates the luscious base of the pesto sauce.
- 1 cup finely grated parmesan: Adds savory sharpness and umami punch to the pesto.
- 1/3 cup pine nuts: Toasty nuts that bring a buttery crunch to the pesto.
- 1 tablespoon lemon zest: Injects a fresh, citrusy brightness.
- 1 clove garlic, crushed: Essential for that classic pesto punch.
- 1 teaspoon kosher salt: To season the pesto perfectly.
- Freshly ground black pepper, to taste: For seasoning and a touch of heat.
- 4 ears corn, grilled: Adds sweet smokiness and a fun textural contrast.
- 2 balls burrata cheese (about 8 ounces total), torn into bite-sized pieces: Creamy, milky, and indulgent cheese that melts in your mouth.
- Salt and pepper, to taste: Final seasoning for steak and corn.
How to Make Grilled Flank Steak with Burrata and Arugula Pesto Recipe
Step 1: Marinate the Flank Steak
The marinade is where the magic begins. Whisk together olive oil, honey, minced garlic, red wine vinegar, soy sauce, and black pepper to create a flavorful bath for the steak. This mixture tenderizes the meat while infusing it with sweet, tangy, and umami-rich notes. Letting the steak soak in this marinade for at least an hour—or ideally overnight—ensures every bite is juicy and packed with flavor.
Step 2: Prepare the Arugula Pesto
While your steak marinates, it’s time to whip up the vibrant arugula pesto. Combining peppery arugula with fresh basil, parmesan, pine nuts, lemon zest, smashed garlic, salt, and pepper in a food processor, then slowly drizzling in olive oil, creates a smooth, emulsified sauce bursting with bright, savory flavors. This pesto is what gives the dish its refreshing and herbaceous personality.
Step 3: Grill the Steak
Preheat your grill to medium-high heat—this hot surface is perfect for searing the flank steak and locking in those rich juices. Remove the steak from its marinade and grill for about 4-6 minutes on each side, aiming for medium-rare to keep it tender and flavorful. Don’t forget to let the steak rest for 5 minutes after grilling; this step keeps all those wonderful juices locked inside before slicing thinly against the grain for maximum tenderness.
Step 4: Grill the Corn
As the steak rests, toss those fresh ears of corn right on the grill. Grilling gives the corn a beautiful char that enhances its natural sweetness with a subtle smoky flavor. Turn the corn regularly, allowing the kernels to become tender but still retain a satisfying snap—typically about 10 minutes.
Step 5: Assemble and Serve
Now comes the fun part—building a stunning plate. Lay the sliced steak on a platter and generously spoon the arugula pesto over the top. Scatter the torn burrata cheese around to deliver creamy pockets of richness throughout the dish. Serve alongside the grilled corn, seasoning everything with a final sprinkle of salt and pepper to taste. The combination of textures and flavors in this presentation is simply irresistible.
How to Serve Grilled Flank Steak with Burrata and Arugula Pesto Recipe
Garnishes
Fresh herbs like basil or arugula leaves work beautifully as garnishes, adding a pop of color and an extra layer of herbaceous aroma. A light drizzle of high-quality extra virgin olive oil or a squeeze of fresh lemon juice can elevate the dish, making every bite feel vibrant and fresh.
Side Dishes
Grilled vegetables, such as asparagus or bell peppers, pair wonderfully alongside this dish, complementing the smoky steak and sweet corn. A simple mixed greens salad with a light vinaigrette provides a refreshing balance. You might also consider roasted fingerling potatoes for a hearty addition that soaks up the pesto’s bold flavors perfectly.
Creative Ways to Present
For an impressive dinner party, serve the steak slices on a large wooden board with bowls of arugula pesto and burrata for guests to help themselves. Alternatively, pile the grilled steak, pesto, and torn burrata on toasted baguette slices for savory crostinis. Either way, the vibrant colors and inviting textures make this dish a feast for both the eyes and the palate.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your Grilled Flank Steak with Burrata and Arugula Pesto Recipe, store the steak slices and pesto separately in airtight containers in the refrigerator. This helps maintain the freshness and texture of each component, especially keeping the burrata distinct until serving again.
Freezing
You can freeze the grilled flank steak if needed, but the burrata and fresh pesto are best enjoyed fresh. Wrap the steak tightly in plastic wrap and place in a freezer-safe bag or container to prevent freezer burn. Use within 2-3 months for the best quality.
Reheating
Reheat the steak gently in a skillet over low heat or in the oven to avoid drying it out—adding a splash of broth or water can help keep it moist. Pesto is best added fresh after reheating. Burrata should never be reheated; instead, serve it cold or at room temperature for that perfect creamy texture.
FAQs
Can I substitute the flank steak with another cut?
Absolutely! Skirt steak or hanger steak are excellent alternatives because they share similar textures and grill flavors. Just be mindful of cooking times as they might vary slightly.
Is the arugula pesto spicy?
The pesto has a peppery bite from the arugula but it’s not spicy hot in the way chili peppers would be. It adds freshness and a slight tangy heat that complements the richness of the steak and burrata.
How long can I marinate the flank steak?
Marinate for at least one hour to get good flavor infusion, but for tenderness and deeper taste, marinate overnight in the fridge. Just avoid marinating much longer than 24 hours to prevent the meat from becoming mushy.
Can I make the pesto ahead of time?
Yes! Arugula pesto can be made a day ahead and stored in an airtight jar with a thin layer of olive oil on top to prevent browning. Give it a quick stir before serving.
What if I don’t have a grill?
No worries. You can sear the flank steak on a hot cast-iron skillet or grill pan indoors. For the corn, roasting or boiling are good alternatives. The flavors remain delicious even without an outdoor grill.
Final Thoughts
Whenever I make this Grilled Flank Steak with Burrata and Arugula Pesto Recipe, it feels like a celebration of fresh, vibrant flavors paired with comforting richness. It’s the kind of dish that impresses guests yet is simple enough to whip up on a weeknight. I’m confident it will become one of your favorites too, bringing a bit of gourmet joy to your table every time. Give it a try—you won’t regret it!
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Grilled Flank Steak with Burrata and Arugula Pesto Recipe
- Total Time: 35 minutes plus marinating time
- Yield: 4 servings 1x
Description
This Grilled Flank Steak with Burrata & Pesto is a vibrant and flavorful dish featuring tender, marinated flank steak grilled to perfection, topped with a fresh arugula and basil pesto, and paired with creamy burrata cheese and smoky grilled corn. Perfect for a quick yet sophisticated meal, this recipe combines the richness of the steak and cheese with the bright herbal notes of the pesto and the sweetness of grilled corn.
Ingredients
For the Marinade and Steak
- 1 1/2 pounds flank steak
- 1/4 cup extra virgin olive oil
- 1/4 cup honey
- 2 cloves garlic, grated or minced
- 2 tablespoons red wine vinegar
- 2 tablespoons soy sauce
- 1/2 teaspoon black pepper
For the Pesto
- 2 cups packed arugula
- 1/4 cup packed basil
- 1 cup extra-virgin olive oil
- 1 cup finely grated parmesan
- 1/3 cup pine nuts
- 1 tablespoon lemon zest
- 1 clove garlic, crushed
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
Additional Ingredients
- 4 ears corn, grilled
- 2 balls burrata cheese (about 8 ounces total), torn into bite-sized pieces
- Salt and pepper, to taste
Instructions
- Marinate the steak: In a bowl, whisk together the olive oil, honey, garlic, red wine vinegar, soy sauce, and black pepper. Place the flank steak in a resealable bag or shallow dish and pour the marinade over it. Seal and refrigerate for at least 1 hour, or up to overnight, to allow the flavors to penetrate the meat.
- Prepare the pesto: In a food processor, combine the arugula, basil, parmesan, pine nuts, lemon zest, crushed garlic, kosher salt, and freshly ground black pepper. Pulse the mixture while slowly streaming in the extra-virgin olive oil until the mixture is smooth and emulsified. Taste and adjust seasoning if necessary.
- Grill the steak: Preheat your grill to medium-high heat. Remove the flank steak from the marinade and discard any excess. Grill the steak for about 4 to 6 minutes per side, depending on your preferred doneness; medium-rare is recommended for ideal tenderness and flavor. Once cooked, transfer the steak to a cutting board and let it rest for 5 minutes before slicing thinly against the grain to retain juiciness.
- Grill the corn: While the steak is resting, place the ears of corn on the grill. Cook for approximately 10 minutes, turning occasionally until the corn is tender and has a slight char, enhancing its natural sweetness and adding a smoky flavor.
- Serve: Arrange the sliced flank steak on a serving platter. Spoon generous amounts of the arugula and basil pesto over the steak. Scatter torn pieces of burrata cheese around the platter for a creamy contrast. Serve alongside the grilled corn and season everything with salt and freshly ground pepper to taste.
Notes
- Marinating the steak overnight will enhance the flavor and tenderness.
- If you don’t have a grill, you can use a grill pan on the stovetop.
- To toast pine nuts for extra flavor, gently roast them in a dry pan over medium heat before adding to the pesto.
- Leftover pesto can be stored in an airtight container in the refrigerator for up to 3 days.
- Make sure to slice the steak against the grain to maximize tenderness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
