In a mixing bowl, whisk together ¼ cup extra virgin olive oil, 2 tablespoons honey, 2 cloves minced garlic, 2 tablespoons red wine vinegar, ¼ cup soy sauce, and freshly ground black pepper to taste. Pour this over 1 pound of flank steak in a shallow dish and let marinate for at least 30 minutes, or up to 24 hours.

While the steak marinates, prepare the arugula pesto by adding 2 cups of arugula, ½ cup fresh basil, ⅓ cup olive oil, ½ cup grated Parmesan cheese, ¼ cup pine nuts, the zest of one lemon, 2 cloves garlic, and a pinch of salt to a food processor. Blend until smooth.

Preheat your grill to high heat (around 400°F or 200°C).

Grill the marinated flank steak for about 3-5 minutes per side for medium-rare, and grill the corn, rotating until tender and lightly charred, about 10 minutes.

Let the steak rest on a cutting board for 5 minutes before slicing against the grain into thin strips.

Serve by arranging the sliced steak alongside charred corn, drizzling with arugula pesto, and adding dollops of burrata.