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

Scale

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

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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.