Description
Grilled Flank Steak with Burrata & Pesto is a bold, restaurant-worthy dinner made right at home. Juicy marinated flank steak is grilled to perfection, then topped with creamy burrata, sweet charred corn, and vibrant arugula pesto. Perfect for weeknights, summer cookouts, or impressing guests without the stress.
Ingredients
Scale
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 (about 4 ounces), torn into bite-sized pieces
- Salt and pepper, to taste
Instructions
- In a bowl, whisk together olive oil, honey, garlic, red wine vinegar, soy sauce, and black pepper. Pour over the flank steak in a casserole dish or large zip-top bag. Marinate for at least 30 minutes or up to overnight in the refrigerator.
- Preheat the grill to high heat.
- While the grill heats, make the pesto. Add arugula, basil, olive oil, parmesan, pine nuts, lemon zest, garlic, and salt to a food processor or blender. Blend until finely chopped and smooth. Season with black pepper to taste.
- Place the steak and corn directly on the grill. Grill the steak for 3–5 minutes per side for medium-rare (internal temperature of 132°F).
- Grill the corn for about 10 minutes, turning occasionally, until tender and lightly charred.
- Transfer the steak to a cutting board and let it rest for 5 minutes.
- Slice the steak against the grain into thin strips. Cut the corn kernels off the cobs.
- Arrange steak on a serving platter. Top with burrata, grilled corn, and spoon generous amounts of arugula pesto over the top. Season with salt and pepper if needed. Serve immediately.
Notes
- Always slice flank steak against the grain for the most tender texture.
- Use a meat thermometer for perfect doneness. Remove steak at 130–132°F for medium-rare.
- If you don’t have a grill, use a cast-iron skillet over medium-high heat.
- Leftover steak is excellent in salads, wraps, or sandwiches the next day.
- Substitute walnuts or almonds for pine nuts if needed.
- Prep Time: 15 minutes
- 30 minutes marinating:
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving (¼ of recipe)
- Calories: 780 kcal
- Sugar: 9 g
- Sodium: 620 mg
- Fat: 62 g
- Saturated Fat: 17 g
- Unsaturated Fat: 40 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 115 mg