If you are craving a dish that perfectly balances smoky, fresh, and creamy flavors, look no further than this Grilled Flank Steak with Burrata & Pesto Recipe. Combining the robust, charred goodness of flank steak with the silky richness of burrata cheese and the vibrant punch of homemade arugula basil pesto, it’s a meal that sings with every bite. Whether you’re cooking for friends or treating yourself, this recipe brings together simple ingredients in a way that feels both elegant and comforting—a true crowd-pleaser that’s sure to become a favorite in your rotation.
Ingredients You’ll Need
This recipe uses a handful of fresh, straightforward ingredients that each play a crucial role in building layers of flavor and texture. From the savory sweetness in the marinade to the fresh herbaceous notes in the pesto, every element is key to creating a dish that dazzles.
- Flank steak, 1 1/2 pounds: The star protein, known for its rich flavor and perfect grillability, ideal for marinating.
- Extra virgin olive oil, 1/4 cup + 1 cup: Essential for the marinade and pesto, it adds smoothness and depth.
- Honey, 1/4 cup: Adds a subtle sweetness that balances the savory marinade beautifully.
- Garlic, 3 cloves total: Infuses bold aromatic flavor in both the marinade and pesto.
- Red wine vinegar, 2 tablespoons: Provides a pleasant tang to brighten the marinade.
- Soy sauce, 2 tablespoons: Adds umami and enhances steak’s savory character.
- Black pepper, 1/2 teaspoon + to taste: Brings mild heat and complexity.
- Arugula, 2 cups packed: Offers peppery freshness that’s perfect in the pesto.
- Basil, 1/4 cup packed: Adds the classic herby, sweet flavor that makes the pesto sing.
- Parmesan cheese, 1 cup finely grated: Gives the pesto a nutty, salty backbone.
- Pine nuts, 1/3 cup: Adds creamy crunch and richness to the pesto texture.
- Lemon zest, 1 tablespoon: Injects a bright citrus note to cut through richness.
- Kosher salt, 1 teaspoon: Enhances all the flavors harmoniously.
- Freshly ground black pepper, to taste: Adds the finishing touch of seasoning.
- Grilled corn on the cob, 4 ears: Adds a sweet, smoky contrast and satisfying crunch.
- Burrata cheese, 2 balls (about 8 ounces total): The creamy, luscious cheese that elevates the dish to indulgent heights.
How to Make Grilled Flank Steak with Burrata & Pesto Recipe
Step 1: Marinate the Flank Steak
Start by whisking together the olive oil, honey, grated garlic, red wine vinegar, soy sauce, and black pepper in a bowl. This marinade is a perfect balance of sweet, savory, and tangy that will soak into the steak, adding depth of flavor and tenderizing the meat. Place your flank steak in a resealable bag or shallow dish and pour the marinade over it, making sure it’s well coated. Pop it in the fridge for at least one hour, or better yet, let it rest overnight for maximum flavor infusion.
Step 2: Prepare the Arugula Basil Pesto
While the steak marinates, it’s time to make the pesto that will bring a vibrant, fresh contrast to the grilled meat. In your food processor, combine the arugula, basil, Parmesan, pine nuts, lemon zest, crushed garlic, kosher salt, and freshly ground black pepper. Pulse everything while slowly drizzling in the olive oil until you reach a smooth, emulsified pesto that’s perfectly creamy yet bright. Taste and adjust the seasoning, adding more salt or lemon zest if needed to suit your palate.
Step 3: Grill the Flank Steak
Get your grill heated to medium-high. Remove the steak from the marinade and place it directly on the hot grates. Grill for about 4-6 minutes per side, depending on thickness and your preferred level of doneness—but aiming for medium-rare really lets the steak’s juicy texture and marinade flavors shine. Once grilled, transfer the steak to a cutting board and let it rest for 5 minutes; this step locks in those flavorful juices.
Step 4: Grill the Corn
While the steak is resting, place your ears of corn on the grill. Rotate them occasionally, allowing the kernels to char lightly and become tender over about 10 minutes. This grilled corn provides a smoky sweetness and pleasing bite that complements the steak beautifully.
Step 5: Assemble and Serve
Slice the rested steak thinly against the grain to ensure tenderness. Arrange the steak slices on a serving platter and generously spoon the fresh arugula pesto over the top. Scatter torn pieces of burrata around the platter so each bite can include that luscious creaminess. Add the grilled corn alongside, and finish with a sprinkle of salt and freshly ground black pepper to taste. This is a feast that’s as stunning on the eyes as it is on the palate!
How to Serve Grilled Flank Steak with Burrata & Pesto Recipe
Garnishes
Adding a few light garnishes can take this dish from amazing to unforgettable. Fresh basil leaves or a sprinkle of toasted pine nuts echo the pesto flavors, while a drizzle of good quality extra virgin olive oil over the burrata adds glossy richness. A light dusting of lemon zest or finely chopped chives can also add a fresh pop of brightness.
Side Dishes
This Grilled Flank Steak with Burrata & Pesto Recipe pairs beautifully with dishes that complement its smoky, fresh flavors. Think crunchy grilled vegetables such as asparagus or bell peppers, a simple mixed greens salad with lemon vinaigrette, or creamy mashed potatoes to soak up every delicious drop of pesto. Even a warm crusty bread is perfect to mop up the extra juices and cheese.
Creative Ways to Present
For a stunning presentation, try serving this recipe family-style on a large wooden board or rustic platter, inviting everyone to dig in. You could also create beautifully arranged individual plates with steak slices fanned out next to a quenelle of burrata topped with a spoonful of pesto. Adding edible flowers or microgreens can give a final elegant touch for entertaining guests.
Make Ahead and Storage
Storing Leftovers
Leftover steak and pesto keep wonderfully for up to 3 days in airtight containers in the refrigerator. Keep the burrata separate until serving to preserve its creamy texture. Store grilled corn wrapped in foil or in a container and reheat gently.
Freezing
While the steak and pesto can be frozen separately for up to 2 months, burrata does not freeze well due to its delicate, creamy texture. Freeze steak slices wrapped tightly and pesto in small containers or ice cube trays for easy portioning.
Reheating
Reheat steak gently in a skillet over low heat or briefly in the microwave to avoid drying it out. Warm grilled corn on a grill or in a pan. Bring pesto to room temperature and stir well before serving. Add burrata fresh to maintain its luscious creaminess.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While flank steak is ideal for its flavor and texture, skirt steak or hanger steak are excellent alternatives that also grill well and take marinade beautifully.
Is it necessary to marinate the steak overnight?
Not necessary but highly recommended. Marinating for at least an hour will add flavor, but letting it sit overnight lets the ingredients deeply penetrate the meat, making every bite more luscious.
Can I make the pesto without a food processor?
Yes, you can finely chop all the ingredients by hand and then whisk in the olive oil gradually. It will be a bit more rustic but just as delicious.
How should I store leftover pesto?
Store pesto in an airtight container with a thin layer of olive oil on top to prevent browning. It will keep fresh in the fridge for up to 5 days.
What if I don’t have burrata cheese? Can I substitute it?
Fresh mozzarella is a good substitute, though burrata’s creamy interior adds a special richness that’s worth seeking out if possible.
Final Thoughts
This Grilled Flank Steak with Burrata & Pesto Recipe is one of those dishes that feels both sophisticated and approachable, perfect for every occasion from weekend cookouts to special dinners. Its blend of smoky steak, creamy cheese, and zesty pesto is absolutely irresistible. I can’t wait for you to try it and make it a delicious staple in your kitchen too!
