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

Scale

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

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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 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.