As the sun-drenched days of summer beckon us outside, my grill comes alive with aromatic possibilities. This Grilled Flank Steak with Creamy Burrata and Arugula Pesto is more than just a meal; it’s a celebration of vibrant flavors and joyous gatherings. With a sweet and savory marinade that tenderizes the meat, every slice is a juicy bite of perfection topped with the velvety richness of burrata and the peppery zing of homemade pesto. The best part? This recipe is quick to prepare, making it an effortless crowd-pleaser for those warm evenings. Whether you’re a grilling novice or a seasoned pro, this dish promises to elevate your summer cookouts. Ready to impress your friends and family? Let’s dive into this culinary adventure!
Why is Pesto Steak the Perfect Summer Dish?
Bursting with Flavor: This Pesto Steak is a delightful combination of savory and sweet, thanks to a tantalizing marinade that enhances the flank steak’s natural juices.
Creamy Indulgence: Topped with luscious burrata, each bite offers a delightful creaminess that balances the rich flavors perfectly.
Quick and Easy: With minimal prep time, you’ll have a stunning dish on the table in no time, making it ideal for spontaneous summer gatherings.
Versatile Pairings: Serve it alongside grilled corn or a fresh salad for a complete meal that will satisfy any palate.
Impress Your Guests: This steak not only looks stunning but tastes divine, making it a surefire way to wow your friends and family at your next barbecue. Whether you’re grilling this for a casual weeknight dinner or a festive summer soirée, this recipe deserves a spot in your culinary repertoire! For more delicious steak options, check out my Garlic Butter Steak and Cilantro Lime Steak recipes!
Pesto Steak Ingredients
• For the Marinade
- Flank Steak – This is the hero of the dish, perfect for absorbing the marinade and ideal for grilling.
- Extra Virgin Olive Oil – Provides moisture and flavor; avocado oil is a great lighter alternative.
- Honey – Adds a touch of sweetness to balance the savory elements; swap for maple syrup for a vegan option.
- Garlic – Fresh garlic amplifies the flavors; garlic powder can work if you’re in a hurry.
- Red Wine Vinegar – Essential for tenderizing the meat; apple cider vinegar offers a milder substitute.
- Soy Sauce – Delivers umami goodness; tamari is perfect for gluten-free diets.
- Black Pepper – Use freshly ground for a robust flavor; it seasons the marinade beautifully.
• For the Pesto
- Arugula – Brings a peppery punch to your pesto; spinach can be used for a softer flavor.
- Basil – Adds aromatic freshness; parsley is a fine substitute if you don’t have basil on hand.
- Parmesan – Crumbled adds richness; nutritional yeast serves as a vegan alternative.
- Pine Nuts – These lend crunch and depth; walnuts are a good substitute if needed.
- Lemon Zest – Brightens the pesto; fresh lemon juice can be added for a citrusy kick.
- Kosher Salt – A must for seasoning; feel free to swap it with sea salt.
• For the Topping
- Burrata – This creamy cheese enhances the dish’s texture; mozzarella can be used, but it won’t be as luxurious.
• For the Side
- Fresh Corn (ears) – Offers sweetness and a crunchy contrast; frozen corn is a good backup if fresh isn’t an option.
This Pesto Steak recipe not only elevates your dining experience but also captures the essence of summer in every bite!
Step‑by‑Step Instructions for Pesto Steak
Step 1: Prepare Marinade
In a medium bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons honey, 3 minced garlic cloves, 2 tablespoons red wine vinegar, 3 tablespoons soy sauce, and 1 teaspoon freshly ground black pepper until smooth. Place your flank steak in a shallow dish, pour the marinade over it, and ensure it’s well coated. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes or up to overnight for the best flavor.
Step 2: Make Pesto
In a food processor, combine 2 cups fresh arugula, 1/2 cup fresh basil, 1/4 cup extra virgin olive oil, 1/3 cup grated Parmesan, 1/4 cup toasted pine nuts, the zest of 1 lemon, 1 minced garlic clove, and 1/2 teaspoon kosher salt. Blend on high until the mixture is finely chopped and well combined, then season with black pepper to taste. Set aside your vibrant arugula pesto, which will elevate your Pesto Steak.
Step 3: Preheat Grill
Prepare your grill by preheating it to high heat, aiming for around 400°F (200°C). Ensure the grill grates are clean and lightly oiled to prevent sticking. This step is crucial for achieving a perfect sear on the flank steak, which enhances its flavor and tenderness. A hot grill will create a tasty crust while locking in juices for your Pesto Steak.
Step 4: Grill Corn
Place the fresh corn directly on the grill, cooking for about 10 minutes. Turn occasionally to achieve even charring and tenderness. The corn should be lightly charred and tender when done, with bright yellow kernels. Remove the corn from the grill and set aside, as it will serve as a delightful side to complement the grilled Pesto Steak.
Step 5: Grill Flank Steak
Once your grill is ready, take the marinated flank steak out of the refrigerator. Grill it over high heat for 3-5 minutes per side, aiming for an internal temperature of 132°F (medium-rare). Look for a nice char on the surface and juices rising to the top. After grilling, carefully remove the steak and let it rest for about 5 minutes to ensure each slice is juicy and flavorful.
Step 6: Slice and Serve
After the resting period, slice the flank steak against the grain to enhance tenderness. On a large platter, arrange slices of the steak alongside the grilled corn. Tear the burrata into pieces and place it over the steak, then generously drizzle with the homemade arugula pesto. The Pesto Steak is now ready to impress, with its beautiful presentation and harmony of flavors.
Make Ahead Options
These Pesto Steak preparations are perfect for busy home cooks looking to save time! You can marinate the flank steak up to 24 hours in advance, allowing the flavors to deeply penetrate the meat for really tender results. Simply whisk together your marinade, coat the steak, cover it, and refrigerate. The arugula pesto can also be prepared up to 3 days ahead; store it in an airtight container in the fridge to maintain its vibrant color and flavor—just remember to whisk it again before serving to keep it fresh. When ready to grill, just preheat your grill, cook the marinated steak for a few minutes per side, and enjoy a beautifully flavorful Pesto Steak with minimal effort!
Expert Tips for Pesto Steak
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Marination Matters: For optimal flavor, marinate the flank steak for at least 30 minutes, but overnight is even better for a deeper infusion of the sweet and savory flavors in your pesto steak.
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Resting Time: Don’t skip the resting phase post-grill! It allows the juices to redistribute, ensuring each slice of your steak remains moist and flavorful.
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Slicing Technique: Always slice against the grain. This little tip will enhance the tenderness of your steak, making every bite of your pesto steak a joy to savor.
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Temperature Check: Ensure your grill is hot enough before adding the steak. A high temperature will give your steak that perfect sear and delicious caramelization.
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Customization: Feel free to play with the pesto ingredients! Substitute arugula with spinach for a milder flavor, or add more herbs to create your signature twist on this pesto steak.
What to Serve with Grilled Flank Steak with Creamy Burrata and Arugula Pesto
Enhance your summer meal with delightful pairings that bring out the vibrant flavors and textures of the dish.
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Grilled Corn: The sweet, charred kernels add a delightful crunch that complements the richness of the steak and creamy burrata. Fresh corn is a classic choice, while frozen corn can work in a pinch.
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Arugula Salad: A refreshing salad dressed with a light vinaigrette brightens up the meal. The peppery notes echo the pesto while balancing the heartiness of the steak.
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Herbed Couscous: This fluffy side, flavored with fresh herbs, offers a lightness that contrasts beautifully with the steak’s robust flavors. It’s quick to prepare, making it perfect for busy summer nights.
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Grilled Vegetables: A medley of seasonal vegetables like zucchini, bell peppers, and asparagus adds a splash of color and earthiness to the table. Their slight smokiness from the grill ties everything together perfectly.
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Paloma Cocktail: Sip on this refreshing drink made with tequila, grapefruit soda, and lime. Its citrusy flavor adds a zesty touch, washing down the rich flavors of the pesto steak with grace.
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Lemon Sorbet: Finish your meal on a light note with a scoop of this frozen treat. The bright citrus flavor cleanses the palate and perfectly complements the savory steak, making it an ideal summer dessert.
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Crusty Bread: A loaf of freshly baked bread is perfect for scooping up the luscious pesto and burrata. The chewy texture adds a wonderful contrast to the meal, making every bite more satisfying.
Pesto Steak Variations & Substitutions
Feel free to make this Pesto Steak your own with these delightful twists and substitutions that will inspire your taste buds!
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Steak Swap: Substitute flank steak with skirt steak or sirloin for a different texture and flavor profile.
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Herb Variations: Mix in fresh herbs like cilantro or mint in the pesto to give it a refreshing spin. A unique herb blend can also elevate familiar flavors.
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Creamy Alternative: Replace burrata with crumbled goat cheese for a tangy kick that pairs wonderfully with the steak’s richness.
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Sweet Touch: Add grilled peaches or nectarines alongside the corn for a sweet contrast that complements the savory steak beautifully.
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Vegan Delight: For a plant-based option, swap the beef for marinated portobello mushrooms and use cashew cream instead of burrata.
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Nut-Free Pesto: Omit pine nuts and substitute with sunflower seeds for pesto that’s still creamy and delicious without the allergens.
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Heat It Up: Stir in some red pepper flakes into the pesto or marinade for a spicy touch that ignites your taste buds.
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Zesty Kick: Use lime juice and zest instead of lemon for a bright, zesty twist in the pesto, perfect for kicking the flavors up a notch.
These variations will not only keep your Pesto Steak exciting but will also ignite the creativity of your summer grilling sessions, making each bite a new adventure! For more flavorful steak inspiration, be sure to check out my Chinese Pepper Steak and my delectable Steak Pasta Ready recipes!
How to Store and Freeze Pesto Steak
Refrigerator: Store leftover Pesto Steak in an airtight container for up to 3 days. Allow it to cool completely before sealing to maintain freshness.
Freezer: Wrap the grilled flank steak tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag. It can be frozen for up to 3 months without losing flavor.
Reheating: For best results, reheat in a skillet over low heat or in the microwave, covered, to prevent drying out. Serve with fresh arugula pesto to revive its vibrant flavor.
Thawing: When ready to use frozen steak, transfer it to the refrigerator to thaw overnight. This keeps it juicy and tender for your next delightful meal.
Pesto Steak Recipe FAQs
What kind of flank steak is best for the recipe?
I always recommend looking for flank steak that has a deep red color with minimal visible fat. Look for steaks that are evenly thick for consistent cooking. If you can find grass-fed meat, that’s even better!
How should I store leftover Pesto Steak?
Store any leftover Pesto Steak in an airtight container in the refrigerator for up to 3 days. It’s best to let the steak cool completely before sealing it to retain its moisture. Reheat gently to preserve its juicy texture!
Can I freeze Pesto Steak, and if so, how?
Absolutely! Wrap the grilled flank steak tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw the steak overnight in the refrigerator and reheat gently.
What should I do if my marinade isn’t enough to cover the steak?
If you find yourself short on marinade, you can easily make a quick double batch. Just whisk together equal parts of the marinade ingredients, and you’ll have plenty to fully coat the flank steak, maximizing the flavor infusion.
Is this recipe suitable for guests with gluten allergies?
Yes, it is! Just be sure to use tamari instead of soy sauce, which is gluten-free. Accompany it with naturally gluten-free sides, like grilled corn or a fresh salad, to create a complete meal that everyone can enjoy.
How do I check if my steak is at the right doneness?
For a perfect medium-rare steak, aim for an internal temperature of 132°F. If you don’t have a meat thermometer, you can use the “finger test” by pressing the steak to compare its firmness to that of the fleshy part of your thumb when relaxed. This way, you can achieve your desired doneness without any fuss!
Savory Pesto Steak: Grilled Flank with Creamy Delight
Ingredients
Equipment
Method
- In a medium bowl, whisk together olive oil, honey, minced garlic, red wine vinegar, soy sauce, and black pepper until smooth. Marinate the flank steak for at least 30 minutes.
- In a food processor, combine arugula, basil, olive oil, Parmesan, pine nuts, lemon zest, minced garlic, and kosher salt. Blend until finely chopped, then season with black pepper.
- Preheat the grill to high heat, about 400°F (200°C). Grill the corn for about 10 minutes, turning occasionally.
- Grill the marinated flank steak for 3-5 minutes per side, aiming for medium-rare, then let rest for 5 minutes.
- Slice the flank steak against the grain, arrange it with grilled corn, and top with burrata and arugula pesto.
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