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
Scale
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.
