As I marinated the flank steak in a mouthwatering blend of soy, honey, and garlic, the fragrant aroma wafted through my kitchen, making my stomach rumble with anticipation! This Grilled Flank Steak with Burrata & Pesto is the summer dish I can’t get enough of. Not only is it a quick recipe—perfect for busy weeknights or impromptu backyard barbecues—but it also transforms any gathering into a culinary celebration. Juicy slices of marinated steak, topped with creamy burrata and a peppery arugula pesto, create a vibrant dish that bursts with flavor and color. Serve it alongside sweet grilled corn for a delightful crunch, and you’ll have everyone asking for seconds. Are you ready to impress your loved ones with this sensational summer feast? Why is This Recipe a Must-Try? Quick and Easy: This Grilled Flank Steak recipe is not only delicious but also requires minimal prep time. Perfect for busy weeknights or spontaneous gatherings! Flavor Explosion: The sweet soy and honey marinade accentuates the meat, while the creamy burrata and peppery arugula pesto elevate every bite. Crowd-Pleasing: Whether it’s for a summer barbecue or a cozy family dinner, this dish guarantees compliments and happy diners! Versatile Ingredients: Use skirt steak or sirloin if flank steak isn’t on hand—plus, mix up the pesto by incorporating different herbs! Summer Freshness: Each component, especially the sweet grilled corn, embraces the season, making this meal a vibrant centerpiece for outdoor feasts. So get your grill ready and experience why this dish will quickly become a favorite like our Grilled Zucchini Feta or Garlic Butter Steak! Grilled Flank Steak with Burrata & Pesto Ingredients For the Steak Marinade • Flank Steak – Main protein source; uses its natural flavor when marinated. Substitutions: Skirt steak or sirloin can be used if flank is unavailable. • Extra Virgin Olive Oil – Adds richness and helps in marinating; required for both marinade and pesto. Note: Can use any good quality cooking oil. • Honey – Provides sweetness that balances the savory marinade. Substitution: Maple syrup or agave could work in a pinch. • Garlic (2 cloves) – Adds aromatic flavor to the steak and pesto. Note: Fresh is better than processed for maximum flavor. • Red Wine Vinegar – Brightens flavors and tenderizes the steak. Substitution: Other vinegars (like balsamic) can be used but will alter the flavor profile. • Soy Sauce – Contributes umami flavor to the marinade. Note: Use tamari for a gluten-free version. • Black Pepper – Basic seasoning to enhance flavors. Note: Freshly ground is preferred for better taste. For the Arugula Pesto • Arugula (2 cups) – Base for the pesto providing peppery flavor. Note: Spinach or kale can be substituted if preferred. • Basil (¼ cup) – Adds freshness to the pesto. Substitution: Use dried basil (1 tsp) or other herbs like parsley if fresh is unavailable. • Parmesan (1 cup) – Provides a nutty, salty flavor in the pesto. Substitution: Nutritional yeast can be used for a dairy-free version. • Pine Nuts (⅓ cup) – Nutty texture and flavor in pesto; can be omitted or replaced with walnuts. Note: Toast them lightly for enhanced flavor. • Lemon Zest (1 tbsp) – Freshens up the pesto. Note: Substitute with lime zest if needed. For Grilling • Corn (4 ears) – Sweet addition served alongside steak; grilled until tender. Note: Any seasonal veggies can be used instead. • Burrata Cheese (2 balls) – Creamy topping for the finished dish. Note: Mozzarella could be an alternate option. Step‑by‑Step Instructions for Grilled Flank Steak with Burrata & Pesto Step 1: Marinate the Steak In a bowl, whisk together ¼ cup of extra virgin olive oil, 2 tablespoons of honey, 2 minced garlic cloves, 2 tablespoons of red wine vinegar, 3 tablespoons of soy sauce, and a sprinkle of freshly ground black pepper. Pour this aromatic marinade over the flank steak, ensuring it’s fully coated. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to 24 hours for deeper flavor. Step 2: Prepare the Pesto While the flank steak is marinating, gather your food processor to create the arugula pesto. Combine 2 cups of fresh arugula, ¼ cup of basil, ½ cup of extra virgin olive oil, 1 cup of grated Parmesan, ⅓ cup of toasted pine nuts, the zest of 1 lemon, and 1 minced garlic clove. Pulse until the mixture is finely chopped, then season with salt and freshly ground black pepper. Set aside to let the flavors meld. Step 3: Grill the Steak and Corn Preheat your grill to medium-high heat, about 400°F. Once heated, place the marinated flank steak on the grill, cooking for 3-5 minutes on each side, or until the internal temperature reaches 132°F for medium-rare. Simultaneously, place 4 ears of husked corn on the grill, allowing them to char and become tender, which should take about 10 minutes. Turn them occasionally for even grilling. Step 4: Rest the Steak Once the flank steak is beautifully grilled, remove it from the heat and allow it to rest on a cutting board for 5 minutes. This step is crucial for retaining the juices and ensuring a tender bite. You’ll notice a slight sizzle as it rests, a sign that the flavors are settling perfectly. Step 5: Slice and Serve After resting, slice the flank steak against the grain into thin strips to enhance tenderness. On a serving platter, arrange the steak alongside the sweet, grilled corn. Top with generous dollops of creamy burrata cheese, then drizzle the vibrant arugula pesto over the dish. This Grilled Flank Steak with Burrata & Pesto is now ready to impress your guests with its stunning presentation and delicious flavors. Grilled Flank Steak with Burrata & Pesto Variations Feel free to put your own spin on this delightful dish—let your creativity shine through your plate! Steak Swap: Use skirt steak or sirloin for a different texture and flavor experience. Each option brings its own unique richness to the meal. Cheese Variety: Try switching burrata for creamy mozzarella or ricotta. Each cheese brings a different creaminess that pairs beautifully with the steak. Herb Twist: Experiment by swapping arugula with kale or spinach. Each leafy green provides its own distinct touch while keeping the pesto flavorful. Nut Alternatives: If you’re out of pine nuts, go for walnuts or omit them entirely. This change can subtly shift the texture while still delivering delicious flavor. Extra Zing: Add a kick with red pepper flakes in the pesto for those who enjoy a bit of heat. Just a pinch can transform the dish into a spicier delight! Seasonal Veggies: Instead of corn, use other seasonal vegetables like zucchini or bell peppers. They’ll add freshness and color to your summer feast! Vinegar Variation: Experiment with balsamic vinegar for the marinade if you’re looking to enhance the depth of flavor with a hint of sweetness. Zesty Touch: For a citrus burst, replace lemon zest with lime or even a grapefruit zest to change things up while keeping it refreshing. Feel inspired? Your taste buds will thank you as you explore these delightful options. And don’t forget to check out other exciting dishes like our Easy Grilled Cheese Burrito and Salisbury Steak Savor. Enjoy your culinary adventure! Storage Tips for Grilled Flank Steak with Burrata & Pesto Fridge: Store any leftover grilled flank steak in an airtight container for up to 3 days. Make sure it’s cooled to room temperature before sealing to maintain freshness. Freezer: If you need to keep it longer, wrap the steak tightly in plastic wrap and place it in a freezer bag. It can last for up to 3 months in the freezer without losing flavor. Pesto Storage: The arugula pesto can be preserved in the fridge for up to a week in a sealed container. Drizzle a bit of olive oil on top before sealing to keep it vibrant. Reheating: For best results, reheating the steak in a skillet on low heat helps to keep it juicy. Avoid the microwave, as it may dry the meat out and alter the flavors of your delicious Grilled Flank Steak with Burrata & Pesto. Expert Tips for Grilled Flank Steak with Burrata & Pesto Marinating Time: Longer is better: Marinate the steak overnight if possible, as this enhances its flavor and tenderness significantly. Resting Importance: Let it rest: Allow the grilled steak to rest for at least 5 minutes before slicing to keep the juices intact for a more succulent bite. Searing Technique: Preheat properly: Make sure your grill is adequately preheated to achieve a beautiful sear, which locks in the moisture and flavor of the grilled flank steak. Cut Against the Grain: For tenderness: Always slice the steak against the grain for the best texture and to make each bite delightful. Season Generously: Don’t skimp on seasoning: Use freshly ground black pepper and generous amounts of salt on both the steak and the pesto to really bring out the flavors. Make Ahead Options These Grilled Flank Steak with Burrata & Pesto are perfect for meal prep! You can marinate the flank steak up to 24 hours in advance, which allows for deeper flavors. Simply whisk together the marinade ingredients, pour them over the steak, and refrigerate. Additionally, the arugula pesto can be prepared ahead of time and stored in an airtight container in the fridge for up to 3 days; just add a thin layer of olive oil on top to prevent browning. When you’re ready to serve, grill the steak and corn, let the steak rest, slice it up, and finish with burrata and pesto for a dinner that feels gourmet yet effortless! What to Serve with Grilled Flank Steak with Burrata & Pesto Serving up a complete meal to accompany your flavorful steak can elevate every dining experience. Sweet Grilled Corn: The natural sweetness of charred corn pairs beautifully with the savory steak, adding a delightful crunch to each bite. Arugula Salad: A fresh salad featuring arugula, cherry tomatoes, and a light vinaigrette complements the bold flavors of the pesto while providing vibrant color. Creamy Mashed Potatoes: These buttery potatoes create a comforting contrast with the tender steak, soaking up any extra marinade or pesto. Roasted Vegetables: Zucchini, bell peppers, and asparagus add a lovely roasted flavor that rounds out your meal with earthy undertones. Refreshing Cucumber Mint Salad: The coolness of cucumbers and mint cuts through the richness of the dish, providing a refreshing palate cleanser. Chilled White Wine: A crisp Sauvignon Blanc pairs perfectly with this dish, enhancing the vibrant flavors of the steak and pesto while keeping the meal light. Lemon Sorbet: Finish with a light and refreshing dessert that echoes the bright notes of lemon from the pesto, cleansing the palate beautifully. Grilled Peaches: Their natural sweetness turns to caramel when grilled, making a deliciously creative dessert option that compliments the savory main. Paloma Cocktail: A zesty Paloma with tequila and grapefruit offers a refreshing and tangy contrast to the robust flavors of the steak and pesto. Grilled Flank Steak with Burrata & Pesto Recipe FAQs What type of flank steak should I use for grilling? Absolutely, when choosing flank steak, look for a cut with a nice fat cap for added flavor. It should be bright red with minimal dark spots. If flank steak is unavailable, you can substitute with skirt steak or sirloin—both of which offer a similar texture and flavor profile, ensuring your grilled dish remains delightful. How should I store leftover grilled flank steak? Very importantly, store any leftover grilled flank steak in an airtight container in the refrigerator for up to 3 days. Make sure it’s cooled to room temperature before sealing to retain its juiciness. For long-term storage, you can wrap the steak tightly in plastic wrap and place it in a freezer bag; it will stay good for up to 3 months, maintaining the flavor and tenderness. Can I freeze the arugula pesto? Absolutely! To freeze the arugula pesto, transfer it into an ice cube tray and fill each compartment, then cover with a layer of olive oil. Once frozen, pop the pesto cubes into a freezer-safe bag. This way, you can thaw just what you need for future meals, and it will keep for up to 3 months! What if my grilled steak turns out tough? If your grilled flank steak turns out tough, it might be due to slicing it incorrectly or not marinating it long enough. Always slice against the grain to enhance tenderness. Additionally, marinate for at least 30 minutes—up to 24 hours—for the best results. If it’s still tough, consider trying a meat mallet next time for extra tenderization before marinating. Is this recipe safe for those with allergies? Of course! It’s crucial to check ingredient labels, especially for soy sauce, which often contains gluten. Opt for tamari as a gluten-free substitute. Additionally, if you have a nut allergy, feel free to replace pine nuts with sunflower seeds in the pesto for a safe yet nutty flavor. Always consult with your guests about allergies to ensure everyone enjoys the meal safely! Grilled Flank Steak with Burrata & Pesto: A Summer Delight A quick and flavorful Grilled Flank Steak with Burrata & Pesto, perfect for summer gatherings. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 15 minutes minsMarinating Time 30 minutes minsTotal Time 1 hour hr Servings: 4 servingsCourse: DinnerCuisine: AmericanCalories: 550 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Steak Marinade1 pound Flank Steak Can substitute with skirt steak or sirloin.1/4 cup Extra Virgin Olive Oil Can use any quality cooking oil.2 tablespoons Honey Maple syrup or agave as substitutes.2 cloves Garlic Fresh is preferred for maximum flavor.2 tablespoons Red Wine Vinegar Other vinegars can be used but will alter flavor.3 tablespoons Soy Sauce Use tamari for a gluten-free version.1 teaspoon Black Pepper Freshly ground preferred.For the Arugula Pesto2 cups Arugula Substitutes include spinach or kale.1/4 cup Basil Substitute dried basil if fresh is unavailable.1 cup Parmesan Nutritional yeast for dairy-free version.1/3 cup Pine Nuts Can be omitted or replaced with walnuts.1 tablespoon Lemon Zest Lime zest can be a substitute.For Grilling4 ears Corn Any seasonal veggies can be used.2 balls Burrata Cheese Mozzarella could be an alternate option. Equipment Grillfood processorMixing bowl Method Marinate the SteakWhisk together the extra virgin olive oil, honey, minced garlic, red wine vinegar, soy sauce, and black pepper. Pour over flank steak and marinate for at least 30 minutes.Prepare the PestoIn a food processor, combine arugula, basil, olive oil, Parmesan, pine nuts, lemon zest, and garlic. Pulse until finely chopped and season.Grill the Steak and CornPreheat grill to medium-high heat, grill flank steak for 3-5 minutes per side until 132°F for medium-rare. Grill corn simultaneously for about 10 minutes.Rest the SteakLet the grilled flank steak rest for 5 minutes on a cutting board.Slice and ServeSlice flank steak against the grain, arrange with grilled corn, top with burrata, and drizzle with pesto. Nutrition Serving: 1servingCalories: 550kcalCarbohydrates: 20gProtein: 35gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 5gSugar: 8gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg NotesMarinate the steak overnight for enhanced flavor and tenderness. Rest the steak before slicing to keep juices intact. Tried this recipe?Let us know how it was!
