The sound of sizzling meat against the grill fills the air, and my mouth waters in anticipation of the summer feast ahead. There’s something undeniably magical about this Grilled Flank Steak with Burrata & Pesto; it’s a dish that brings loved ones together for laughter and delicious bites. Marinated in a delightful blend of soy and honey, this steak is grilled to juicy perfection, then generously topped with creamy burrata and a vibrant arugula pesto. Not only does this recipe promise a punch of fresh summer flavors, but it also comes together quickly—making it a perfect choice for busy weeknights or weekend barbecues. Each slice reveals a tender, flavorful masterpiece that will have everyone raving. Ready to turn your next meal into a standout culinary experience? Let’s dive into this mouthwatering recipe!
Why is Pesto Steak Perfect for Summer?
Unforgettable flavor: The sweet soy and honey marinade creates a perfect harmony with the savory grilled flank steak, making every bite an explosion of taste.
Creamy delight: Topping this dish with rich burrata elevates the meal to a gourmet level that will impress any guest.
Quick prep time: With just 30 minutes of marinating and a quick grill, you can have a delicious meal ready in no time!
Crowd-pleaser: This vibrant dish is perfect for gatherings, ensuring that no one will leave unsatisfied. Serve it alongside a refreshing salad, or pair it with grilled corn for a complete meal—just like with my popular Balsamic Chicken with Roasted Vegetables.
Healthy yet hearty: Packed with fresh arugula and basil in the pesto, this dish satisfies both flavor and nutrition!
Grilled Flank Steak with Burrata & Pesto Ingredients
For the Steak
• Flank Steak – This cut benefits from marination, enhancing its tenderness for a juicy bite.
• Extra Virgin Olive Oil – Adds rich flavor and moisture; you can substitute it with any neutral oil.
• Honey – This ingredient balances the savory notes with a sweet touch; feel free to use maple syrup as an alternative.
• Garlic – Fresh garlic adds aromatic depth, ensuring each bite is bursting with flavor.
• Red Wine Vinegar – Acts as an acid to tenderize while adding a tangy kick; lemon juice or balsamic vinegar works as a substitute.
• Soy Sauce – Infuses umami flavor and saltiness; swap it for tamari if you’re looking for a gluten-free option.
• Black Pepper – Enhances the overall flavor profile; using freshly ground pepper is always best for optimal taste.
For the Pesto
• Arugula – Adds a peppery bite and is essential for the pesto; spinach or kale could be used for a milder flavor.
• Basil – This herb lends sweetness and fragrance to your pesto, but feel free to mix in other herbs for personalization.
• Parmesan – Provides a nutty, salty element; nutritional yeast is a great dairy-free alternative if needed.
• Pine Nuts – Contributes richness and crunch; walnuts or sunflower seeds make a fantastic substitute.
• Lemon Zest – Brightens up the flavors in tuna pesto; fresh lemon juice can be added for extra acidity.
For the Garnish
• Burrata Cheese – This creamy topping takes your dish over the top; mozzarella works as a solid alternative.
• Corn – Sweet corn serves as a delightful side; grilling or roasting enhances its flavor beautifully.
Dive into this Grilled Flank Steak with Burrata & Pesto and treat yourself to a dish that captures the essence of summer!
Step‑by‑Step Instructions for Grilled Flank Steak with Burrata & Pesto
Step 1: Marinate the Steak
In a medium bowl, whisk together extra virgin olive oil, honey, minced garlic, red wine vinegar, soy sauce, and freshly ground black pepper until well combined. Place the flank steak in a shallow dish or zip-top bag and pour the marinade over it, ensuring it’s evenly coated. Let it marinate in the refrigerator for at least 30 minutes, or up to overnight for the best flavor.
Step 2: Prepare the Pesto
In a food processor, combine arugula, basil, extra virgin olive oil, grated parmesan, pine nuts, lemon zest, minced garlic, and kosher salt. Process until it’s finely chopped and well mixed. Taste and adjust seasoning with freshly ground black pepper as needed. Set the pesto aside to allow the flavors to meld while you grill the steak.
Step 3: Grill the Corn and Steak
Preheat your grill to high heat (about 400°F). While the grill is heating, take fresh corn and husk it, then place it on the grill. Grill the corn for about 10 minutes, turning occasionally until charred and tender. After about 2 minutes, place the marinated flank steak on the grill. Cook for 3-5 minutes per side, aiming for a perfect medium rare doneness at 132°F.
Step 4: Slice and Serve
Once grilled, remove the flank steak from the grill and let it rest for 5 minutes on a cutting board. This step is crucial for retaining its juices. Meanwhile, take the grilled corn and cut the kernels off the cobs. Slice the steak against the grain, revealing its tender interior. On a serving platter, arrange the sliced steak topped with arugula pesto, alongside the fresh corn, and finish with creamy burrata. Serve warm and savor the vibrant flavors of your Grilled Flank Steak with Burrata & Pesto!
What to Serve with Perfect Summer Pesto Steak with Burrata
The aroma of grilled steak fills your kitchen, promising a meal that brings family and friends together in delicious harmony.
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Creamy Mashed Potatoes: These velvety potatoes provide a comforting balance to the zesty pesto, perfectly soaking up the flavors.
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Grilled Vegetable Medley: Charred zucchini, bell peppers, and asparagus add a wonderful crunch and vibrant color to your plate.
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Arugula Salad with Lemon Vinaigrette: The peppery greens enhance the steak’s flavors, while the bright vinaigrette lightens the meal.
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Garlic Bread: Crispy, buttery garlic bread offers a delightful texture contrast to the juicy steak and creamy burrata.
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Roasted Corn on the Cob: Sweet, tangy corn complements the savory steak, especially when grilled to perfection for a smoky flavor burst.
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Red Wine: A bold Merlot or Cabernet Savignon pairs beautifully with the richness of the steak, enhancing its flavors with every sip.
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Chocolate Mousse: For dessert, this light and airy treat will satisfy your sweet tooth without overwhelming your palate after a hearty meal.
With these vibrant pairings, you’re all set to create a memorable summer dinner that your loved ones will savor long after the last bite!
Grilled Flank Steak with Burrata & Pesto Variations
Feel free to experiment and make this dish your own with these delightful twists!
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Dairy-Free: Swap burrata for cashew cream or a vegan cheese for a dairy-free treat. Their creamy textures can complement the steak beautifully.
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Herb Variation: Mix basil with fresh mint or cilantro in the pesto for a unique flavor experience. Each herb adds its own character, turning the dish into a fresh delight!
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Spicy Kick: Add red pepper flakes or cayenne pepper to the marinade for an exciting heat level. A dash of spice can elevate the taste and make your taste buds dance!
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Grains Boost: Serve with quinoa or farro for a heartier meal. These grains complement the steak and pesto while adding extra nutrition and texture to your plate.
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Nutty Twist: Use sunflower seeds or macadamia nuts in the pesto instead of pine nuts. This creates a unique flavor profile while offering a satisfying crunch.
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Zesty Option: Incorporate lime juice or zest in the marinade for a twist of tanginess. The citrus brightness will enhance the steak’s rich flavors beautifully.
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Veggie Power: Add grilled zucchini, bell peppers, or asparagus alongside your meal. These vibrant veggies not only add color but also boost the nutritional value. Try them with this Burritos Sausage Eggs recipe for added inspiration.
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Flavorful Marinade: Experiment with balsamic vinegar instead of red wine vinegar for a sweeter note in the marinade. The deep, rich flavor can beautifully complement the grilled steak.
Remember, cooking is an adventure! Enjoy creating your perfect version of this Grilled Flank Steak with Burrata & Pesto.
Make Ahead Options
These Grilled Flank Steak with Burrata & Pesto are perfect for busy weeknights when you crave a delicious meal with minimal effort! You can marinate the flank steak for up to 24 hours in advance; this not only saves time but also enhances the flavor. Prepare the arugula pesto ahead of time and refrigerate it for up to 3 days—just remember to press a layer of plastic wrap against the surface to prevent browning. When you’re ready to cook, simply grill the marinated steak as instructed and serve it with the freshly made pesto and burrata. This makes for an impressively flavorful dish that’s just as delicious when prepped ahead!
Expert Tips for Grilled Flank Steak with Burrata & Pesto
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Room Temperature Steak: Allow the flank steak to come to room temperature before grilling for even cooking and a juicy texture.
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Marination Time: Don’t over-marinate! While a minimum of 30 minutes is essential, avoid going beyond 24 hours to prevent the meat from becoming mushy.
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Slice Against the Grain: Always slice the steak against the grain. This helps ensure tenderness in every bite of your grilled flank steak with burrata & pesto.
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Meat Thermometer: Use a meat thermometer for best results. Aim for 132°F for medium-rare doneness—reliable and delicious!
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Fresh Ingredients: For the pesto and garnishes, opt for fresh herbs and cheese. They significantly enhance the flavor profile of your dish, making it a summer favorite!
How to Store and Freeze Grilled Flank Steak with Burrata & Pesto
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Fridge: Store any leftover grilled flank steak in an airtight container for up to 3 days. Reheat gently in the microwave or on a skillet to preserve tenderness.
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Freezer: For longer storage, slice the steak and wrap it tightly in plastic wrap, followed by aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
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Pesto Storage: If you have leftover arugula pesto, store it in a sealed jar with a thin layer of olive oil on top to prevent oxidation. It will keep in the fridge for up to 1 week.
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Burrata Notes: Burrata is best fresh and should not be frozen. If you have leftovers, consume them within 1-2 days for optimal flavor and texture.
Grilled Flank Steak with Burrata & Pesto Recipe FAQs
How do I choose the right flank steak?
Absolutely! When selecting flank steak, look for cuts that are bright red with minimal to no dark spots. A good piece should have some marbling, which will help enhance the flavor and tenderness during cooking. Avoid any cuts with a grayish tint, as they may not be as fresh.
How should I store leftovers from the grilled flank steak?
Leftover grilled flank steak can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently in the microwave or over low heat on the skillet to maintain tenderness. If you anticipate needing to store it longer, slicing it first and wrapping it tightly in plastic wrap followed by aluminum foil will allow it to last up to 3 months in the freezer!
Can I freeze the pesto? If so, how?
Absolutely! To freeze your arugula pesto, simply spoon it into an ice cube tray and freeze until solid. Once frozen, transfer the cubes to a resealable plastic bag or airtight container and label them. This method allows you to use small portions as needed, and it will stay fresh in the freezer for up to 3 months. Thaw overnight in the fridge or toss directly into your dishes to add instant flavor!
What should I do if my marinade is too salty?
If you find that your marinade ends up being too salty, don’t worry! A great way to balance this out is to add a pinch of sugar, honey, or even a touch of lemon juice before marinating your steak. The sweetness will counteract the saltiness, allowing you to enjoy a perfectly seasoned grilled flank steak with burrata & pesto.
Can I make this dish dairy-free for friends with allergies?
Yes! To accommodate dairy-free diets, swap out the burrata cheese with a plant-based alternative such as vegan mozzarella or simply omit it altogether. Also, you can use nutritional yeast in your pesto instead of parmesan for that cheesy flavor without the dairy. Always double-check ingredients for any hidden allergens to ensure your dish is safe for all to enjoy!
How long can I keep the leftover burrata?
Burrata cheese is best enjoyed fresh, but if you have leftovers, consume them within 1-2 days for the best flavor and texture. Store it in the original packaging if uncut, or wrap it tightly in plastic wrap if opened. Keep it in the refrigerator and try to eat it as soon as possible for optimal creaminess!
Savor Summer Bliss: Grilled Flank Steak with Burrata & Pesto
Ingredients
Equipment
Method
- In a medium bowl, whisk together extra virgin olive oil, honey, minced garlic, red wine vinegar, soy sauce, and freshly ground black pepper until well combined. Place the flank steak in a shallow dish or zip-top bag and pour the marinade over it, ensuring it's evenly coated. Let it marinate in the refrigerator for at least 30 minutes, or up to overnight for the best flavor.
- In a food processor, combine arugula, basil, extra virgin olive oil, grated parmesan, pine nuts, lemon zest, minced garlic, and kosher salt. Process until finely chopped and well mixed. Taste and adjust seasoning with freshly ground black pepper. Set the pesto aside to allow the flavors to meld while you grill the steak.
- Preheat your grill to high heat (about 400°F). While the grill is heating, husk the fresh corn and place it on the grill. Grill the corn for about 10 minutes, turning occasionally until charred and tender. After about 2 minutes, place the marinated flank steak on the grill. Cook for 3-5 minutes per side, aiming for medium-rare doneness at 132°F.
- Once grilled, remove the flank steak from the grill and let it rest for 5 minutes on a cutting board. Slice the steak against the grain, revealing its tender interior. On a serving platter, arrange the sliced steak topped with arugula pesto, alongside the fresh corn, and finish with creamy burrata. Serve warm.