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
Scale
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
