If you’re craving a dish that combines the smoky richness of perfectly grilled beef with the creamy decadence of fresh burrata and the peppery brightness of homemade pesto, then this Grilled Flank Steak with Burrata and Arugula Pesto Recipe has got you covered. Every bite bursts with vibrant flavors, from the tender marinade-soaked steak to the zesty arugula pesto and the luscious, milky cheese. This recipe is a celebration of simple ingredients coming together in harmony to create something absolutely unforgettable and perfect for your next dinner gathering or special meal.
Ingredients You’ll Need
What makes this Grilled Flank Steak with Burrata and Arugula Pesto Recipe truly special is the quality and balance of its ingredients. Each one plays a crucial role in delivering that perfect mix of savory, tangy, creamy, and fresh — essential for creating depth and texture in the dish.
- 1 1/2 pounds flank steak: Choose a well-marbled piece for juicy, flavorful results.
- 1/4 cup extra virgin olive oil: Adds richness both to the marinade and the pesto.
- 1/4 cup honey: Brings a touch of natural sweetness to balance the savory marinade.
- 2 cloves garlic, grated or minced: Provides pungent, aromatic depth in the marinade.
- 2 tablespoons red wine vinegar: Introduces acidity to brighten the steak’s flavors.
- 2 tablespoons soy sauce: Adds umami that enhances the beef’s natural taste.
- 1/2 teaspoon black pepper: Offers subtle heat and earthiness in the marinade.
- 2 cups packed arugula: The peppery base of the vibrant green pesto.
- 1/4 cup packed basil: Brings fragrant sweetness to the pesto blend.
- 1 cup finely grated parmesan: Adds salty, nutty richness to the pesto.
- 1/3 cup pine nuts: Provides creamy texture and slight buttery flavor in the pesto.
- 1 tablespoon lemon zest: Lifts the pesto with fresh, citrusy brightness.
- 1 clove garlic, crushed: A sharp kick to complement the pesto’s other flavors.
- 1 teaspoon kosher salt: Balances and enhances all the flavors in the pesto.
- Freshly ground black pepper, to taste: Adds finishing spice to the pesto.
- 4 ears corn, grilled: A sweet and smoky side that pairs beautifully.
- 2 balls burrata cheese (about 8 ounces total), torn into bite-sized pieces: The creamy, luscious star that contrasts beautifully with the robust steak and pesto.
- Salt and pepper, to taste: For final seasoning adjustments on the steak and corn.
How to Make Grilled Flank Steak with Burrata and Arugula Pesto Recipe
Step 1: Marinate the Steak
Start by whisking together the olive oil, honey, grated garlic, red wine vinegar, soy sauce, and black pepper to create a flavorful marinade. This simple blend tenderizes the steak while infusing it with a beautiful balance of sweetness, acidity, and umami. Place your flank steak in a resealable bag or a shallow dish, pour the marinade over, and let it rest in the fridge for at least one hour — if you have time, letting it marinate overnight will intensify those flavors even more.
Step 2: Prepare the Arugula Pesto
While the steak marinates, it’s time to make the homemade arugula pesto. Combine arugula, fresh basil, grated parmesan, pine nuts, lemon zest, crushed garlic, salt, and freshly ground pepper in your food processor. Slowly drizzle in the olive oil as you pulse, creating a smooth and emulsified pesto that packs a bright, peppery punch with every bite. Taste and adjust the seasoning as needed — the vibrant green sauce will elevate every element of your dish.
Step 3: Grill the Steak
Preheat your grill to medium-high heat. Remove the flank steak from the marinade, letting excess drip off, and place it on the grill. Cook for about 4 to 6 minutes on each side, aiming for medium-rare to ensure the steak stays tender and juicy. Once done, transfer it to a cutting board and let it rest for five minutes. Resting locks in the juices and makes slicing the steak against the grain much easier, resulting in melt-in-your-mouth tenderness.
Step 4: Grill the Corn
As the steak rests, place your corn on the grill. Cook for around 10 minutes, turning occasionally until you see those beautiful, slightly charred grill marks and the kernels become tender and bursting with smoky sweetness. The grilled corn adds a delightful contrast in texture and a touch of natural sweetness to the overall meal.
Step 5: Assemble and Serve
Slice your flank steak thinly against the grain and arrange the pieces on a large serving platter. Spoon generous dollops of the arugula pesto over the steak, then scatter torn burrata pieces on top or alongside. Arrange the grilled corn nearby and season everything lightly with salt and pepper to taste. Each forkful promises an irresistible medley of smoky, creamy, tangy, and fresh flavors that will keep everyone coming back for more.
How to Serve Grilled Flank Steak with Burrata and Arugula Pesto Recipe
Garnishes
For a lovely finishing touch, sprinkle some toasted pine nuts or additional grated parmesan over the top for added texture and nuttiness. A few fresh basil leaves or a drizzle of extra virgin olive oil can add gloss and vibrance to the plate, making your presentation as delightful as the flavor.
Side Dishes
This recipe pairs wonderfully with simple but flavorful sides. Think roasted baby potatoes with rosemary, a crisp mixed green salad with lemon vinaigrette, or even a crusty artisan bread to soak up all the delicious juices and pesto. The grilled corn included in the recipe adds a naturally sweet balance but feel free to add your favorites.
Creative Ways to Present
Want to impress your guests? Serve this Grilled Flank Steak with Burrata and Arugula Pesto Recipe family-style on a wooden board, layering steak slices, pesto heaps, and burrata. Alternatively, turn leftovers into a gourmet sandwich or flatbread — layer slices with fresh arugula, extra pesto, and torn burrata for an elevated lunch. The versatile flavors make it perfect for a casual picnic or a special occasion.
Make Ahead and Storage
Storing Leftovers
Leftover grilled flank steak with burrata and arugula pesto can be kept in an airtight container in the refrigerator for up to three days. To keep the steak juicy, slice it first and then toss gently with a bit more pesto before storing. Store burrata separately if possible, as it’s best served fresh.
Freezing
While the steak can be frozen after cooking, the burrata and pesto are best enjoyed fresh. Freeze sliced grilled flank steak on its own in freezer-safe bags for up to three months. When ready to eat, thaw overnight in the refrigerator for best texture and flavor retention.
Reheating
Reheat steak slices gently in a skillet over medium-low heat with a splash of olive oil or broth to keep them from drying out. Avoid overheating to maintain tenderness. Add fresh dollops of pesto and burrata after reheating to restore the vibrant, fresh flavors of the original dish.
FAQs
Can I use a different cut of steak in this recipe?
Absolutely! While flank steak is ideal for its flavor and thin slicing, skirt steak or sirloin also work well. Just make sure to adjust grilling time according to thickness.
Is arugula pesto very spicy?
Arugula has a natural peppery bite, but the pesto’s flavor is balanced by basil, parmesan, and lemon zest, so it’s flavorful rather than intensely spicy. It adds a bright, fresh note that complements the steak beautifully.
Can I make the pesto without a food processor?
Yes! You can finely chop the arugula, basil, garlic, and pine nuts by hand, then whisk everything together with olive oil and parmesan until you reach a saucy consistency. It just takes a bit more patience but works well.
How do I know when the steak is done?
For medium-rare, grill until the internal temperature reaches about 130°F (54°C). Using a meat thermometer is the best way to ensure perfect doneness.
What if I can’t find burrata cheese?
Mozzarella di bufala is a great substitute, though it lacks burrata’s creamy center. You can also use fresh mozzarella with a drizzle of cream or olive oil to mimic burrata’s texture.
Final Thoughts
This Grilled Flank Steak with Burrata and Arugula Pesto Recipe is one of those dishes that feels both special and approachable — a true crowd-pleaser that transforms simple ingredients into a feast bursting with flavor and texture. Whether you’re cooking for family or impressing friends, it’s a recipe you’ll want to return to again and again. So fire up that grill, dive into the magic of homemade pesto, and enjoy every delicious bite!
Print
Grilled Flank Steak with Burrata and Arugula Pesto Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
A flavorful and elegant grilled flank steak paired with a vibrant arugula and basil pesto, creamy burrata cheese, and smoky grilled corn. Perfect for a special weeknight dinner or entertaining guests, this dish combines tender, marinated steak with fresh, herbaceous pesto and the rich texture of burrata.
Ingredients
Steak and 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
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
Other
- 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, grated garlic, red wine vinegar, soy sauce, and black pepper. Place the flank steak into a resealable bag or shallow dish and pour the marinade over it. Seal and refrigerate for at least 1 hour or up to overnight to allow the flavors to penetrate the meat.
- Prepare the pesto: In a food processor, combine arugula, basil, parmesan, pine nuts, lemon zest, crushed garlic, kosher salt, and freshly ground black pepper. Pulse while slowly drizzling in the olive oil until the mixture is 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, discarding excess marinade. Grill the flank steak for 4 to 6 minutes per side, aiming for medium-rare doneness. Once grilled, transfer the steak to a cutting board and let it rest for 5 minutes to retain juices. Slice thinly against the grain before serving.
- Grill the corn: While the steak rests, grill the corn on the cob over medium-high heat, turning occasionally until slightly charred and tender, approximately 10 minutes.
- Serve: Arrange the sliced steak on a serving platter. Spoon the arugula pesto generously over the steak and scatter the torn burrata pieces alongside. Serve the grilled corn on the side and season everything with salt and pepper to taste.
Notes
- Marinate the steak overnight for deeper flavor infusion.
- Use freshly grated parmesan for the best pesto flavor.
- Resting the steak before slicing ensures juicier meat.
- For a spicier pesto, add a pinch of red pepper flakes.
- Grilled corn can be brushed with butter and seasoned with chili powder for extra taste.
