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Grilled Flank Steak with Burrata & Pesto

Grilled Flank Steak with Burrata & Pesto: A Summer Delight

A quick and flavorful Grilled Flank Steak with Burrata & Pesto, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak Marinade
  • 1 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 Pesto
  • 2 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 Grilling
  • 4 ears Corn Any seasonal veggies can be used.
  • 2 balls Burrata Cheese Mozzarella could be an alternate option.

Equipment

  • Grill
  • food processor
  • Mixing bowl

Method
 

Marinate the Steak
  1. Whisk 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 Pesto
  1. In 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 Corn
  1. Preheat 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 Steak
  1. Let the grilled flank steak rest for 5 minutes on a cutting board.
Slice and Serve
  1. Slice 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

Notes

Marinate the steak overnight for enhanced flavor and tenderness. Rest the steak before slicing to keep juices intact.

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