There is something truly unforgettable about the Grilled Flank Steak with Arugula Pesto, Burrata & Grilled Corn Recipe that makes it a standout meal for gatherings or a special weeknight dinner. The juicy, tender flank steak bathed in a sweet-savory marinade pairs beautifully with the bright, peppery arugula pesto. Adding the luscious creaminess of burrata alongside smoky grilled corn perfectly balances textures and flavors for a dish that feels both rustic and refined. Every element sings in harmony, and I can’t wait to share the secrets that make this recipe a new favorite in your kitchen.
Ingredients You’ll Need
The magic of this Grilled Flank Steak with Arugula Pesto, Burrata & Grilled Corn Recipe starts with a handful of simple yet powerful ingredients, each contributing to the vibrant layers of flavor and texture. From the hearty steak to the fresh herbs and creamy cheese, every item plays a crucial role.
- Flank steak (1 1/2 pounds): Perfectly lean and flavorful, this cut grills quickly and crisply, ideal for slicing thin.
- Extra virgin olive oil (1/4 cup + 1 cup): Used in both the marinade and pesto, it adds richness and smooth texture.
- Honey (1/4 cup): Brings a subtle sweetness that balances the savory marinade.
- Garlic (3 cloves, minced and crushed): Infuses pungent, aromatic warmth in both marinade and pesto.
- Red wine vinegar (2 tablespoons): Adds bright acidity to tenderize the steak and balance flavors.
- Soy sauce (2 tablespoons): Deepens the umami notes, giving the marinade a savory backbone.
- Black pepper (1/2 teaspoon + to taste): Provides a gentle heat that enhances the steak’s flavor.
- Arugula (2 packed cups): Offers peppery freshness in the pesto, contrasting the richness.
- Basil (1/4 packed cup): Lends a sweet, herbal brightness that elevates the pesto.
- Parmesan cheese (1 cup finely grated): Adds salty depth and a nutty finish to the pesto.
- Pine nuts (1/3 cup): Crunchy and buttery, they give the pesto a lovely texture.
- Lemon zest (1 tablespoon): Injects lively citrus aroma, enhancing the pesto’s freshness.
- Kosher salt (1 teaspoon): Essential for seasoning the pesto and balancing all the flavors.
- Corn on the cob (4 ears): Grilled until charred and smoky, brings a sweet, crisp side.
- Burrata cheese (2 balls, approx 8 ounces total): Creamy, dreamy cheese that provides luscious contrast and richness.
How to Make Grilled Flank Steak with Arugula Pesto, Burrata & Grilled Corn Recipe
Step 1: Marinate the Steak
Start the process by whisking together olive oil, honey, garlic, red wine vinegar, soy sauce, and black pepper to create a marinade that is both sweet and savory. It works wonders to tenderize the flank steak while infusing it with incredible depth of flavor. Place the steak in a resealable bag or shallow dish and pour the marinade over it. Chilling this for at least an hour or even overnight lets the flavors really soak in, promising each bite to be juicy and packed with complexity.
Step 2: Prepare the Arugula Pesto
While the steak marinates, turn your attention to the vibrant arugula pesto. In a food processor, blend together fresh arugula, fragrant basil, grated parmesan, crunchy pine nuts, lemon zest, crushed garlic, kosher salt, and freshly ground black pepper. As you pulse, slowly drizzle in the olive oil until the mixture turns silky smooth and beautifully emulsified. This pesto is not only peppery and bright but also deeply savory with a lovely nutty bite, the perfect foil to the richness of the steak and burrata.
Step 3: Grill the Steak
Heat your grill to medium-high, an essential step to get those satisfying char marks and seal in the juices. Remove the flank steak from the marinade—letting excess drip off—and place it on the grill. Cook each side for 4 to 6 minutes, depending on your preferred doneness; medium-rare is where this cut shines best with maximum tenderness. Once grilled, let the steak rest on a cutting board for about 5 minutes to let the fibers relax. Then slice thinly against the grain for melt-in-your-mouth results.
Step 4: Grill the Corn
With the steak resting, move to the corn on the cob. Grill the ears directly over the heat, turning occasionally until they develop a light char and become tender, usually around 10 minutes. This process caramelizes the natural sugars and adds a smoky element that perfectly complements the creaminess of the burrata and the sharpness of the pesto.
Step 5: Assemble and Serve
Finally, lay the sliced flank steak on a large serving platter. Generously spoon the arugula pesto over the top, letting the fresh green sauce mingle with each slice. Tear the burrata into bite-sized pieces and scatter them alongside the steak, adding that irresistible creaminess. Arrange the grilled corn on the side, seasoning everything lightly with salt and pepper. This assembly invites sharing and conversation, making it the highlight of any meal.
How to Serve Grilled Flank Steak with Arugula Pesto, Burrata & Grilled Corn Recipe
Garnishes
Adding garnishes is like adding the final brushstrokes to a masterpiece. Fresh lemon wedges alongside the platter brighten every bite with a quick squeeze of citrus. A sprinkle of toasted pine nuts over the steak adds crunch and nuttiness, echoing the pesto’s flavors. For a touch of color and freshness, scatter some extra arugula leaves or a handful of microgreens atop the steak and burrata.
Side Dishes
This Grilled Flank Steak with Arugula Pesto, Burrata & Grilled Corn Recipe shines on its own, but pairing it with simple sides can elevate the dining experience. Creamy mashed potatoes or a light herb-infused quinoa salad work wonders to soak up the pesto’s flavorful oils. A crisp mixed green salad dressed with a lemon vinaigrette adds balance and freshness to the plate.
Creative Ways to Present
For a stunning presentation, serve the steak wrapped in mint or basil leaves with a dollop of pesto and a piece of burrata inside each bite. Alternatively, use skewers with chunks of steak, burrata, and grilled corn kernels lightly brushed with pesto for a fun appetizer version. Plating the dish on a wooden board or cast iron skillet also adds rustic charm and warmth to the table setting.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Grilled Flank Steak with Arugula Pesto, Burrata & Grilled Corn Recipe, it’s best to store steak and corn separately from the burrata to maintain texture and flavor. Keep steak and corn in airtight containers in the fridge for up to three days. The pesto can be stored in a small jar, covered tightly, and kept refrigerated for up to five days.
Freezing
While freezing burrata is not recommended because it loses its creamy texture, you can freeze the sliced steak and grilled corn separately. Use freezer-safe bags or containers, removing as much air as possible. The steak and corn will keep well for up to two months. Thaw them slowly in the fridge before reheating to preserve juiciness and flavor.
Reheating
To reheat the steak, use a low and gentle method such as warming it wrapped in foil in a low-temperature oven or quickly in a skillet to avoid overcooking. Reheat the corn on the grill or stovetop until warm, and add burrata fresh to maintain its creamy quality. Spoon some pesto over warmed steak to bring back that fresh, vibrant burst with every bite.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While flank steak is ideal for its texture and flavor, skirt steak or hanger steak can be great alternatives. Just adjust your grilling time accordingly to avoid overcooking these typically thinner cuts.
Is it possible to make the pesto without a food processor?
Yes, you can finely chop all the ingredients by hand and then whisk in the olive oil gradually. This method takes a bit more time but still results in a deliciously fresh and textured pesto.
How do I know when the flank steak is done perfectly?
Using a meat thermometer is the most reliable method. For medium-rare, aim for an internal temperature of about 130-135°F. Remember, the steak will continue to cook slightly as it rests.
Can this recipe be made indoors without a grill?
Definitely! You can use a grill pan or cast iron skillet on the stovetop to achieve good searing marks and caramelization. Just make sure your pan is preheated well for the best results.
What can I serve if I want a vegetarian version?
Try swapping the flank steak with grilled portobello mushrooms or thick slices of grilled eggplant. Both pair wonderfully with the arugula pesto, burrata, and corn for a satisfying vegetarian twist.
Final Thoughts
Nothing feels more special than gathering around a beautifully plated Grilled Flank Steak with Arugula Pesto, Burrata & Grilled Corn Recipe. It is a celebration of fresh ingredients, bold flavors, and the joy of sharing good food with good company. I encourage you to try this recipe soon and delight in the irresistible harmony of smoky, creamy, tangy, and herbaceous elements coming together in each mouthful. Happy grilling!
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Grilled Flank Steak with Arugula Pesto, Burrata & Grilled Corn Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
This Grilled Flank Steak with Burrata & Pesto recipe combines juicy marinated flank steak grilled to perfection with a vibrant arugula and basil pesto, creamy burrata cheese, and smoky grilled corn on the cob. The steak is marinated in a flavorful blend of olive oil, honey, garlic, red wine vinegar, soy sauce, and black pepper, enhancing its tenderness and taste. Served with a fresh, cheesy pesto and a side of charred corn, this dish is a delightful and elegant meal perfect for summer cookouts or dinner parties.
Ingredients
Steak Marinade
- 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
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
- 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 olive oil, honey, garlic, red wine vinegar, soy sauce, and black pepper. Place flank steak in a resealable bag or shallow dish and pour marinade over it. Marinate for at least 1 hour or up to overnight in the fridge to infuse flavor and tenderize the meat.
- Prepare the pesto: In a food processor, combine arugula, basil, parmesan, pine nuts, lemon zest, garlic, salt, and pepper. Pulse while slowly adding olive oil until the mixture becomes smooth and emulsified. Taste and adjust seasoning as needed to balance the flavors.
- Grill the steak: Preheat your grill to medium-high heat. Remove the steak from the marinade and grill for 4-6 minutes on each side, or until it reaches your desired level of doneness (medium-rare is recommended for optimal tenderness and flavor). After grilling, let the steak rest for 5 minutes to allow juices to redistribute, then slice thinly against the grain.
- Grill the corn: While the steak is resting, place the ears of corn on the grill. Turn occasionally and grill until slightly charred and tender, approximately 10 minutes, to impart a smoky flavor and caramelized texture.
- Serve: Arrange the sliced steak on a serving platter. Spoon the arugula pesto generously over the steak and scatter torn burrata pieces alongside. Serve with the grilled corn, seasoning everything with salt and pepper to taste for a balanced and flavorful meal.
Notes
- Marinating the flank steak overnight will deepen the flavor and increase tenderness.
- Use fresh, high-quality burrata for the best creamy texture and taste.
- Adjust grilling times based on the thickness of your steak and preferred doneness.
- Pesto can be made ahead and stored in the refrigerator up to 2 days before serving.
- For a nut-free pesto, substitute pine nuts with pumpkin seeds or omit them entirely.
