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Pesto Steak

Savory Pesto Steak: Grilled Flank with Creamy Delight

This Pesto Steak is a vibrant summer dish celebrating flavors, featuring juicy flank steak marinated and topped with creamy burrata and homemade pesto.
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Prep Time 30 minutes
Cook Time 20 minutes
Marination Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 flank steak Flank Steak Hero of the dish, perfect for absorbing the marinade.
  • 1/4 cup Extra Virgin Olive Oil Provides moisture and flavor.
  • 2 tablespoons Honey Adds sweetness; can swap for maple syrup for vegan.
  • 3 cloves Garlic Fresh garlic amplifies flavors.
  • 2 tablespoons Red Wine Vinegar Essential for tenderizing meat.
  • 3 tablespoons Soy Sauce Delivers umami goodness.
  • 1 teaspoon Black Pepper Use freshly ground for robust flavor.
For the Pesto
  • 2 cups Fresh Arugula Brings peppery punch to pesto.
  • 1/2 cup Fresh Basil Adds aromatic freshness.
  • 1/4 cup Parmesan Crumbled adds richness.
  • 1/4 cup Pine Nuts Lends crunch and depth.
  • 1 lemon Lemon Zest Brightens pesto.
  • 1/2 teaspoon Kosher Salt Must for seasoning.
For the Topping
  • 1 ball Burrata Enhances the dish’s creamy texture.
For the Side
  • 4 ears Fresh Corn Offers sweetness and crunchy contrast.

Equipment

  • Grill
  • Medium bowl
  • food processor
  • shallow dish

Method
 

Marinade Preparation
  1. 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.
Pesto Preparation
  1. 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.
Grilling
  1. Preheat the grill to high heat, about 400°F (200°C). Grill the corn for about 10 minutes, turning occasionally.
  2. Grill the marinated flank steak for 3-5 minutes per side, aiming for medium-rare, then let rest for 5 minutes.
  3. Slice the flank steak against the grain, arrange it with grilled corn, and top with burrata and arugula pesto.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 20gProtein: 40gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gCholesterol: 120mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

For optimal flavor, marinate overnight. Always slice against the grain for enhanced tenderness.

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