Name: Mouthwatering Pesto Steak with Burrata for Summer Grilling
Prep time: 30 min
Cook time: 15 min
Total time: 75 min
Ingredients: 1.5 pounds Flank Steak (Sirloin or skirt steak can be substituted.); 0.25 cup Extra Virgin Olive Oil (Enhances the flavor of the marinade.); 2 tablespoons Honey (Maple syrup can be used as an alternative.); 4 cloves Garlic (Fresh garlic is ideal.); 0.25 cup Red Wine Vinegar (Apple cider vinegar is a good alternative.); 3 tablespoons Soy Sauce (Tamari sauce is a great gluten-free option.); to taste Black Pepper (Season to enhance flavors.); 2 cups Arugula (Key for vibrant pesto.); 1 cup Basil (Substitute with cilantro if desired.); 0.5 cup Parmesan Cheese (Nutritional yeast for a vegan version.); 0.33 cup Pine Nuts (Can also use walnuts or sunflower seeds.); 2 ears Corn (Fresh or frozen corn can be used.); 8 ounces Burrata Cheese (Fresh mozzarella can be swapped.)

As I stood by the grill, the aroma of marinated flank steak wafting through the air made me feel like summer had finally arrived. This Pesto Steak recipe, featuring perfectly grilled meat crowned with creamy burrata and a bright arugula pesto, transformed an ordinary evening into a culinary celebration. Not only is this meal a feast for the senses, it also comes together quickly, making it perfect for those weeknight dinners when you crave something special without the hassle. Plus, the combination of fresh, zesty ingredients elevates it into a crowd-pleaser that even your pickiest eaters will adore. Curious about how to make this delightful dish for your next gathering? Let’s dive into the flavors of summer that will make your taste buds dance!

Why is Pesto Steak a Summer Favorite?

Flavorful Twist: This Pesto Steak is far from ordinary, delivering layers of marinaded goodness that burst in your mouth with each bite.
Effortless Preparation: With a straightforward marinade and quick grilling, this dish is perfect for busy weeknights or spontaneous get-togethers.
Crowd-Pleasing Appeal: Topped with creamy burrata and zesty arugula pesto, it captivates even the most discerning palates.
Versatile Options: Feel free to mix and match sides or cheeses, making this a customizable experience that suits your taste.
Fresh Ingredients: Using fresh produce like arugula and basil guarantees a vibrant summer flavor that will leave everyone wanting seconds.
Elevate your outdoor gatherings with this Pesto Steak—check out our Serving Suggestions to impress your guests!

Pesto Steak Ingredients

For the Steak
• Flank Steak – This robust cut of beef brings a hearty flavor to your dish; sirloin or skirt steak can be substituted if needed.
• Extra Virgin Olive Oil – Enhances the richness of the marinade; any cooking oil can work, but olive oil is best for flavor.
• Honey – Adds a touch of sweetness to the marinade; you can swap in maple syrup for a unique twist.
• Garlic – Deepens the flavor profile; fresh garlic is ideal, but garlic powder can save the day in a pinch.
• Red Wine Vinegar – This acidic element tenderizes the meat while boosting overall taste; apple cider vinegar is a fine alternative.
• Soy Sauce – Infuses the steak with a nice umami flavor; tamari sauce is a great gluten-free option.
• Black Pepper – Just the right amount of seasoning with a bit of heat to enhance flavors.

For the Pesto
• Arugula – This peppery green is key to a vibrant pesto; spinach can be used for a milder flavor.
• Basil – Essential for that fresh, aromatic quality in pesto; feel free to substitute with cilantro for a different twist.
• Parmesan Cheese – Contributes a creamy, salty goodness to the pesto; for a vegan version, nutritional yeast is an excellent alternative.
• Pine Nuts – These add delightful crunch and texture to your pesto; walnuts or sunflower seeds can also work well.

For the Sides
• Corn – Grilled alongside the steak, it adds natural sweetness and texture; frozen corn is a great backup if fresh isn’t available.
• Burrata Cheese – This creamy topping complements both the steak and pesto beautifully; fresh mozzarella can be swapped in if desired.

With these fresh and flavorful ingredients at your fingertips, you’ll be on your way to creating a mouthwatering Pesto Steak that is sure to impress!

Step‑by‑Step Instructions for Pesto Steak

Step 1: Prepare Marinade
In a medium bowl, whisk together ¼ cup of extra virgin olive oil, 2 tablespoons of honey, 4 cloves of minced garlic, ¼ cup of red wine vinegar, 3 tablespoons of soy sauce, and freshly cracked black pepper to taste. Ensure the mixture is well combined, then pour it over 1.5 pounds of flank steak in a shallow dish or resealable bag. Marinate for at least 30 minutes, but for the best flavor, aim for up to 24 hours in the refrigerator.

Step 2: Preheat Grill
While the flank steak is marinating, preheat your grill to high heat, aiming for around 450°F to 500°F. This ensures that your Pesto Steak gets that perfect char and juicy tenderness. Prepare the grill grates by brushing them with oil to prevent sticking. Keep an eye on the temperature so that it remains consistent as you grill your steak.

Step 3: Make Pesto
In a food processor, combine 2 cups of fresh arugula, 1 cup of fresh basil, ½ cup of extra virgin olive oil, ½ cup of grated Parmesan cheese, ⅓ cup of pine nuts, the zest of 1 lemon, 2 cloves of garlic, and salt to taste. Blend until finely chopped and evenly mixed. After blending, taste and adjust seasoning with black pepper. This vibrant arugula pesto will perfectly complement your grilled steak.

Step 4: Grill Steak and Corn
Remove the flank steak from the marinade, letting any excess drip off, and place it on the hot grill. Grill for 3-5 minutes per side for medium-rare doneness, aiming for an internal temperature of 132°F. While the steak cooks, toss fresh corn on the grill as well, charring for about 10 minutes until tender and fragrant. Keep an eye on both for even cooking and lovely grill marks.

Step 5: Slice & Serve
Once grilled, remove the flank steak from the grill and let it rest on a cutting board for 5 minutes. This allows the juices to redistribute for a tender bite. Slice the steak against the grain into thin strips. Assemble your plate with corn kernels, dollops of creamy burrata cheese on top, and generously drizzle with the fresh arugula pesto. Your mouthwatering Pesto Steak is now ready to impress!

What to Serve with Pesto Steak

As you prepare to indulge in the deliciousness of marinated flank steak topped with creamy burrata and fresh pesto, consider these delightful accompaniments that will elevate your meal.

Creamy Mashed Potatoes: The velvety texture and buttery flavor create a comforting base, balancing the zest of the pesto.
Grilled Asparagus: With a slight char and earthy flavor, these tender spears add a fresh crunch that complements the rich steak.
Caprese Salad: Featuring juicy tomatoes, fragrant basil, and creamy mozzarella, this classic dish offers a refreshing contrast to the savory steak.
Corn on the Cob: Grilling corn brings out its natural sweetness, and its bright yellow kernels add vibrant color to your plate.
Roasted Brussels Sprouts: Crispy on the outside and tender inside, these sprouts provide a delightful earthy flavor that pairs well with the marinated steak.
Sangria: A fruity, refreshing drink can elevate your summer meal, enhancing the vibrant flavors present in both the steak and sides.
Experience a multi-textured meal that delights the senses and makes your gathering feel a little more special with these perfect sides!

Storage Tips for Pesto Steak

Fridge: Store leftover Pesto Steak in an airtight container for up to 3-4 days. This keeps the flavors intact while maintaining tenderness.
Freezer: If you want to enjoy it later, freeze your Pesto Steak in a sealed container for up to 3 months. Make sure to wrap the steak tightly to prevent freezer burn.
Reheating: When ready to enjoy again, thaw in the fridge overnight and gently reheat in a skillet over low heat, drizzled with a little olive oil to keep it juicy.
Pesto Storage: Extra arugula pesto can be stored in a jar in the fridge for up to a week. Just drizzle a thin layer of olive oil on top to preserve freshness.

Make Ahead Options

These Pesto Steaks are perfect for meal prep lovers! You can marinate the flank steak up to 24 hours in advance, allowing those flavors to really sink in for a delectable, juicy result. For the pesto, prepare it ahead of time and store it in an airtight container in the refrigerator for up to 3 days; just give it a good stir before serving to keep that vibrant color and flavor intact. If you’re grilling the corn, you can also prep it in advance by shucking and cutting it off the cob, storing it properly to maintain freshness. When it’s time to cook, simply grill the marinated steak and corn as directed, slice, and garnish with burrata for those show-stopping, restaurant-quality Pesto Steaks that make weeknight dinners feel special!

Expert Tips for Pesto Steak

Marinating Time: Allow flank steak to marinate for at least 30 minutes, but overnight yields the best flavor and tenderness in your Pesto Steak.
Grill Temperature: Preheat your grill to a high temperature (450°F-500°F); this ensures a perfect sear while keeping the steak juicy.
Slice Against the Grain: For maximum tenderness, always slice the steak against the grain—this makes each bite melt in your mouth.
Watch Cooking Time: Grill for 3-5 minutes per side for medium-rare; using a meat thermometer helps you achieve that ideal internal temperature of 132°F.
Use Quality Ingredients: Fresh arugula and basil in your pesto will elevate the flavor; don’t underestimate their role in this Pesto Steak recipe!

Pesto Steak Variations & Substitutions

Customize your Pesto Steak to suit your taste and dietary preferences for a delightful culinary experience.

Cheese Choice: Swap burrata for goat cheese or feta for tangy flavor contrasts.
Herb Infusion: Add a punch of flavor by marinating the steak with fresh thyme or rosemary.
Greener Pesto: Replace arugula with spinach for a creamier and milder pesto that’s equally delicious.
Nutty Twist: Use walnuts or sunflower seeds instead of pine nuts for a different texture and taste.
Sweet Addition: Mix in a handful of cherry tomatoes with the corn for extra sweetness and freshness on your plate.
Spicy Kick: Introduce some heat by adding crushed red pepper flakes to your marinade or pesto.
Grilling Variants: Serve alongside grilled veggies like zucchini, asparagus, or bell peppers for a colorful side dish.
Vegan Alternative: Try nutritional yeast instead of parmesan for a cheesy flavor that’s plant-based.

Get creative with these options, and don’t forget to explore our Serving Suggestions to elevate your meal even further!

Pesto Steak Recipe FAQs

How do I select the right flank steak?
When choosing flank steak, look for cuts that are bright red with minimal dark spots and a good amount of marbling throughout the meat. The more marbling, the more flavor and tenderness you’ll get. If you can, ask your butcher for a fresh cut, as it will give you the best results.

What’s the best way to store leftover Pesto Steak?
Store leftover Pesto Steak in an airtight container in the refrigerator for up to 3-4 days. Make sure it’s properly sealed to maintain its juicy tenderness. When reheating, gently warm it in a skillet on low heat, drizzled with a little olive oil to enhance moisture.

Can I freeze Pesto Steak for later use?
Absolutely! To freeze Pesto Steak, wrap it tightly in plastic wrap or aluminum foil, then place it in a sealed freezer bag to prevent freezer burn. It can be stored in the freezer for up to 3 months. When ready to use, thaw in the refrigerator overnight and reheat as desired.

What should I do if my steak is tough after grilling?
If your steak turns out tough, it’s often due to overcooking or not slicing against the grain. Always aim for medium-rare, cooking to an internal temperature of 132°F. After grilling, let it rest for 5 minutes, then slice against the grain for maximum tenderness in each bite.

Is this recipe suitable for people with gluten allergies?
Yes! This Pesto Steak can easily be made gluten-free. Just make sure to use tamari sauce instead of regular soy sauce in the marinade. Additionally, always check your pesto ingredients to ensure they are gluten-free, especially if purchasing pre-made options.

How should I know when the grilled corn is done?
To know when grilled corn is perfect, look for a nice char on the kernels, which usually takes about 10 minutes over medium heat. The corn should be tender when pierced with a fork. If you notice the husk becoming darker, it’s generally a good sign that the corn is ready!