If Grilled Flank Steak with Burrata & Pesto sounds like something you’d order at a trendy restaurant and then pretend you “totally make at home all the time”… hi, same. But here’s the good news: you actually can make it at home, and it’s way easier than it looks.

This is the kind of dinner that saves a hectic Tuesday and feels fancy enough for date night. You’ve got juicy grilled flank steak, sweet-charred corn, creamy burrata doing what burrata does best (being dramatic in the most delicious way), and a peppery arugula pesto that tastes like summer decided to show off.

And if you’re cooking for picky eaters? Don’t worry. Just call the burrata “extra creamy cheese” and the pesto “green sauce.” Works like magic.

Why You’ll Love This Grilled Flank Steak with Burrata & Pesto

Fast, but feels fancy: The steak marinates in as little as 30 minutes.
Big flavor, minimal effort: Honey + vinegar + soy = sweet-savory perfection.
That burrata moment: Creamy, melty, “how is this legal” delicious.

Perfect for entertaining: Looks impressive with almost zero extra work.
Great leftovers: Hello, next-day pesto steak salad or sandwich.

Ingredients You’ll Need

For the Steak

1 ½ pounds flank steak

Marinade

¼ cup extra virgin olive oil
¼ cup honey
2 cloves garlic (grated or minced)
2 Tablespoons red wine vinegar
2 Tablespoons soy sauce
½ teaspoon black pepper

Arugula Pesto

2 cups packed arugula
¼ 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)

For Serving

4 ears corn
2 balls burrata cheese (torn into bite-sized pieces, about 4 ounces)
Salt and pepper (to taste)

How to Make Grilled Flank Steak with Burrata & Pesto

1) Marinate the steak

In a bowl, whisk together the olive oil, honey, garlic, red wine vinegar, soy sauce, and black pepper. Pour it over the flank steak in a casserole dish or a large zip-top bag.

Let it marinate for 30 minutes, or up to overnight if you’re planning ahead. (Overnight is great, but 30 minutes still gives you major flavor—because life is busy and we’re not trying to win a gold medal in meal prep.)

2) Heat up the grill

Preheat your grill to high heat. You want it hot enough that you hear that confident sizzle the second the steak hits the grates.

3) Make the arugula pesto

While the grill heats, toss arugula, basil, olive oil, parmesan, pine nuts, lemon zest, garlic, and salt into a food processor or blender.

Blend until it’s finely chopped and spoonable. Season with black pepper to taste.

Tip from my kitchen: If you taste it and think, “Whoa, that’s bold,” perfect. It mellows out beautifully once it hits the warm steak and creamy burrata.

4) Grill the steak and corn

Put the steak and corn on the grill.

Steak: Grill 3–5 minutes per side for medium rare (about 132°F).

Corn: Grill about 10 minutes, turning occasionally, until it’s tender and charred in spots.

Move the steak to a cutting board and let it rest for 5 minutes. (Yes, you want to cut it right away because you’re hungry. No, you shouldn’t. Resting helps keep it juicy.)

5) Slice and assemble

Slice the steak against the grain. This is the secret to flank steak that’s tender instead of chewy. If you’re unsure which way the grain runs, look for the lines in the meat and slice across them—not along them.

Cut the corn kernels off the cobs.

Now plate it up:

Steak first
Burrata pieces scattered over the top
Grilled corn on the side (or all over—no rules here)
Spoon that arugula pesto generously over everything

Add salt and pepper to taste, and… prepare for the “wait, you MADE this?” reactions.

My Best Tips for the Juiciest Steak + Dreamiest Burrata

Don’t skip the rest time: Even 5 minutes makes a difference.

Use a thermometer if you can: It takes the stress out of grilling. Pull steak around 132°F for medium-rare.
Slice thin: Flank steak loves a thin slice—it makes every bite tender.
Burrata goes on last: You want it creamy and soft, not fully melted into oblivion.

Pesto too thick? Add a tiny splash of olive oil and blend again.
Pesto too thin? Add a bit more parmesan or a small handful of arugula.

And if your pesto looks a little… chaotic? Congratulations. You made real pesto. It’s not supposed to be polite.

A Little Story From My Kitchen

This pesto steak started as one of those “what do I even cook tonight?” moments. I had flank steak, a bag of arugula that was begging to be used, and burrata I bought because it looked cute in the store (no regrets).

The first time I served it, everyone got quiet for a second—always the best sign. Then came the questions: “What’s in this sauce?” “Can we have this again?” “Did you save the burrata container so we can pretend we’re fancy?”

Now it’s one of my go-to meals when I want something that feels special without turning dinner into an all-day event.

Grilled Flank Steak with Burrata & Pesto plated with sliced charred flank steak, creamy burrata, grilled corn, and arugula pesto drizzle. — Grilled Flank Steak with Burrata & Pesto served family-style with charred corn, fresh basil, and a generous spoonful of arugula pesto.

FAQs About Grilled Flank Steak with Burrata & Pesto

Can I make this without a grill?

Yes! Use a cast-iron skillet or grill pan. Heat it over medium-high, sear the steak about 3–5 minutes per side, then rest and slice. You can roast the corn in the oven or char it in a hot pan.

How do I store leftovers?

Store leftover steak, corn, and pesto separately if possible.

Steak + corn: airtight container in the fridge for up to 3–4 days
Pesto: fridge for up to 4–5 days (press plastic wrap onto the surface to keep it greener)
Add burrata fresh when you re-serve if you can.

What’s the best way to reheat pesto steak?

Warm steak gently so it doesn’t dry out. I like a quick pan warm-up over medium heat or a short microwave burst at 50% power. Add pesto after reheating (or just drizzle it on and let the warmth do the work).

Can I swap pine nuts in the pesto?

Absolutely. Walnuts, almonds, or even pepitas work well. The flavor changes a bit, but it’s still delicious.

Is flank steak the only option?

Flank steak is ideal here, but skirt steak works too. Just watch cooking time—skirt can cook even faster.

Bring the Steakhouse Home Tonight

If you’re craving something that feels a little “treat yourself” without requiring a reservation, Grilled Flank Steak with Burrata & Pesto is it. You get bold flavor, creamy burrata, and that fresh arugula pesto that makes the whole plate taste bright and alive.

Make it once, and I promise this pesto steak will sneak into your regular rotation—right next to your “I’m too tired to cook” dinners… except this one tastes like you tried way harder than you did.

Keep the Flavor Party Going

If you loved the herby “green sauce” moment, you’ll probably fall hard for sun-dried tomato pesto pasta for an easy weeknight win—it’s cozy, bold, and basically comfort food with a glow-up.

Want another steak night that feels restaurant-level but still totally doable at home? Try chimichurri steak with that bright, garlicky drizzle for a fresh, zingy switch-up.
If burrata is your love language (no judgment… it’s mine too), you need creamy burrata pasta that’s pure comfort in a bowl on your “make ASAP” list.
And since we’re already grilling, don’t miss grilled marinated peppers for a sweet-smoky side dish—they’re perfect next to steak, tucked into sandwiches, or eaten straight off the platter (standing at the counter, obviously).

If you make this recipe, I’d love to hear how it turned out—please leave a quick review and tap your star rating ⭐⭐⭐⭐⭐ so other readers know it’s a keeper!