If you’re searching for a dish that perfectly balances bold flavors with fresh, vibrant ingredients, then this Grilled Flank Steak with Arugula Pesto and Burrata Recipe is absolutely going to steal your heart. Juicy grilled flank steak drenched in a luscious arugula pesto and topped off with creamy bursts of burrata cheese creates a harmony of textures and tastes that will wow your family and friends in every bite. It’s a dish that feels both rustic and elegant, effortlessly turning any weeknight dinner or special occasion into a memorable feast.
Ingredients You’ll Need
Getting this Grilled Flank Steak with Arugula Pesto and Burrata Recipe just right relies on a handful of simple, fresh ingredients that each bring something truly special to the table. From the peppery sharpness of arugula to the silky richness of burrata, every component plays a crucial role in building layers of flavor and texture.
- Flank steak (1 1/2 pounds): The star of the dish, known for its rich beefy flavor and perfect for quick grilling.
- Extra virgin olive oil (1/4 cup and 1 cup): Adds a fruity, smooth base for both marinade and pesto, enhancing flavor and texture.
- Honey (1/4 cup): Balances marinades with a natural sweetness that helps caramelize the steak’s surface.
- Garlic (3 cloves, minced and crushed): Infuses both marinade and pesto with a fragrant kick.
- Red wine vinegar (2 tablespoons): Provides a tangy brightness that lifts the marinade.
- Soy sauce (2 tablespoons): Adds savory umami depth to the steak.
- Black pepper and kosher salt: Essential seasonings to enhance all the other flavors.
- Arugula (2 cups, packed): Brings a peppery freshness that’s the pesto’s joyful backbone.
- Basil (1/4 cup, packed): Adds a sweet herbal note to balance the bite of arugula.
- Parmesan (1 cup, finely grated): Gives the pesto a nutty richness and depth.
- Pine nuts (1/3 cup): Contribute buttery crunch that rounds out the pesto’s texture.
- Lemon zest (1 tablespoon): Adds a burst of citrus brightness to brighten the pesto.
- Grilled corn (4 ears): Adds a sweet char and satisfying crunch as a simple, delicious side.
- Burrata cheese (2 balls, about 8 ounces): Creamy and soft, it melts beautifully with the steak and pesto for that indulgent finish.
How to Make Grilled Flank Steak with Arugula Pesto and Burrata Recipe
Step 1: Marinate the Flank Steak
Start by whisking together olive oil, honey, garlic, red wine vinegar, soy sauce, and black pepper to make a marinade that will infuse the steak with a wonderful balance of sweet, tangy, and savory notes. Place the flank steak in a resealable bag or shallow dish, pour the marinade over it, and let it soak up all those flavors for at least one hour, or better yet, overnight in the fridge. This step is essential because it tenderizes the meat and builds a depth of flavor that sets up the whole dish.
Step 2: Prepare the Arugula Pesto
While the steak marinates, it’s a perfect time to whip up the arugula pesto—a bright, peppery green sauce that elevates the grilled meat beautifully. In a food processor, combine arugula, basil, parmesan, pine nuts, lemon zest, garlic, salt, and pepper. Pulse everything together while slowly drizzling in olive oil until the mixture transforms into a smooth and emulsified pesto. Taste and adjust seasoning if needed. This pesto marries the peppery arugula with the creamy cheese and nutty pine nuts in a way that’s simply addictive.
Step 3: Grill the Steak
Preheat your grill to medium-high heat for that perfect sear. Remove the steak from its marinade, letting the excess drip off, and grill for about 4 to 6 minutes per side, depending on the thickness and your preferred doneness. Medium-rare is ideal for this cut, tender and juicy with a beautifully caramelized crust. Once off the grill, allow the steak to rest for 5 minutes. Resting is crucial as it helps the juices redistribute, making each slice tender and juicy when you cut against the grain.
Step 4: Grill the Corn
While your steak rests, throw the ears of corn on the grill. Turning occasionally, cook them until they’re tender and nicely charred, which usually takes about 10 minutes. This smoky and sweet addition complements the richness of the steak and pesto perfectly, adding a burst of texture and flavor to every bite.
Step 5: Assemble and Serve
Now for the fun part: slicing and plating your creation. Slice the rested steak thinly against the grain to maximize tenderness. Arrange the slices on a platter, generously spoon the vibrant arugula pesto over the top, and scatter torn pieces of creamy burrata around. Add the grilled corn alongside, season everything with a touch of salt and freshly ground black pepper, then watch your guests’ eyes light up as they dig in.
How to Serve Grilled Flank Steak with Arugula Pesto and Burrata Recipe
Garnishes
To elevate your presentation and flavor, consider adding a few fresh basil leaves or a drizzle of extra virgin olive oil as finishing touches. A sprinkle of flaky sea salt over the steak just before serving can bring out all those complex flavors even more. For a pop of color and a refreshing bite, thinly sliced radishes or cherry tomatoes on the side work beautifully as vibrant garnishes.
Side Dishes
This grilled flank steak dish pairs wonderfully with simple sides that don’t compete for attention but complement the fresh, bold flavors. A crisp green salad with lemon vinaigrette, roasted baby potatoes, or even a lightly dressed quinoa salad would all work perfectly. The grilled corn included in the recipe adds a sweet-salty crunch that rounds out the meal splendidly.
Creative Ways to Present
If you want to impress guests or bring out that gourmet vibe, serve the steak and burrata on a rustic wooden board or a large flat platter with small bowls of pesto for extra drizzling. Creating a colorful bed of mixed greens on the serving dish before arranging the steak can add visual interest and freshness. For a more casual gathering, serve individual portions on warm plates with corn and a dollop of pesto for a rustic, inviting feel.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers from this Grilled Flank Steak with Arugula Pesto and Burrata Recipe, store the sliced steak separately from the burrata and pesto in airtight containers in the refrigerator. This will keep textures intact and prevent the cheese from losing its creamy charm. The steak should keep well for up to three days, retaining much of its juiciness.
Freezing
While the cooked steak can be frozen for up to two months, burrata doesn’t freeze well due to its delicate texture. Freeze the steak slices in a vacuum-sealed bag or airtight container for best results. When you’re ready to enjoy, thaw it overnight in the fridge for the best texture and flavor.
Reheating
To reheat leftover steak without drying it out, gently warm slices in a skillet over low heat, adding a splash of broth or water to keep moisture. Avoid microwaving if you can, as it tends to toughen the beef. Serve with fresh pesto and burrata added after reheating to keep those components bright and creamy.
FAQs
What cut of steak is best for this recipe?
Flank steak is ideal for this recipe because it is lean yet flavorful and benefits from marinating and quick, high-heat grilling—it stays tender when sliced thinly against the grain.
Can I make the arugula pesto without a food processor?
Yes! You can finely chop all the pesto ingredients by hand and whisk or stir in the olive oil to combine. It will be a bit chunkier, but still delicious and full of vibrant flavor.
How long should I marinate the flank steak?
For the best flavor and tenderness, marinate the steak for at least one hour. You can also marinate it overnight to deepen the marinade’s impact.
Is burrata cheese necessary or can I substitute it?
Burrata adds a luscious creaminess that contrasts beautifully with the peppery steak and pesto. If unavailable, fresh mozzarella or ricotta can be used, but burrata’s unique texture offers a special touch.
Can I prepare elements of this recipe in advance?
Absolutely! You can marinate the steak overnight and prepare the pesto a day ahead—just keep the pesto covered tightly and refrigerated to preserve freshness. Burrata is best added fresh right before serving.
Final Thoughts
This Grilled Flank Steak with Arugula Pesto and Burrata Recipe is one of those glorious meals that feel show-stopping yet come together quickly with simple ingredients. It’s the perfect way to impress without stress, blending smoky grill flavors with fresh, herbaceous pesto and decadent cheese. I can’t wait for you to try it and experience the burst of flavors that make this dish a keeper for so many occasions. Happy grilling!
Print
Grilled Flank Steak with Arugula Pesto and Burrata Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: American
- Diet: Halal
Description
This Grilled Flank Steak with Burrata & Pesto is a vibrant and flavorful dish perfect for a summer meal. Marinated flank steak is grilled to juicy perfection and served with a fresh, zesty arugula and basil pesto, creamy burrata cheese, and smoky grilled corn. The balance of savory, sweet, and tangy flavors makes this recipe a crowd-pleaser for gatherings or a special family dinner.
Ingredients
For the 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
For the Arugula 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
For Serving
- 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 until combined. Place the flank steak in a resealable bag or shallow dish and pour the marinade over it, ensuring the steak is well coated. Seal and refrigerate for at least 1 hour or up to overnight to allow flavors to penetrate.
- Prepare the pesto: In a food processor, combine arugula, basil, parmesan cheese, pine nuts, lemon zest, crushed garlic, kosher salt, and freshly ground black pepper. Pulse while slowly drizzling in olive oil until the mixture becomes smooth and emulsified. Taste and adjust seasoning if necessary.
- Grill the steak: Preheat the grill to medium-high heat. Remove the steak from the marinade and discard the marinade. Grill the steak for 4-6 minutes per side, depending on thickness and desired doneness (medium-rare is recommended for the best texture and flavor). Once cooked, transfer to a plate and let it rest for 5 minutes to retain juices. Slice the steak thinly against the grain.
- Grill the corn: While the steak rests, place the ears of corn on the grill. Rotate occasionally for even charring and cook until tender and slightly charred, about 10 minutes.
- Serve: Arrange the sliced steak on a serving platter. Spoon the prepared arugula pesto generously over the steak. Scatter torn pieces of burrata cheese alongside the steak. Serve the grilled corn on the side, seasoning everything lightly with salt and freshly ground black pepper to taste.
Notes
- For best flavor, marinate the steak overnight if time allows.
- Use high-quality burrata cheese for a creamy, fresh contrast with the grilled steak.
- The pesto can be made a few hours ahead and refrigerated to meld flavors.
- If you don’t have a grill, you can use a grill pan or broil the steak and corn in the oven.
- Serve with crusty bread or a light salad for a complete meal.
