Pesto Steak

Perfect for summer grilling, Pesto Steak combines tender flank steak, a flavorful marinade, and a vibrant arugula pesto, all topped with creamy burrata and grilled corn. The balance of savory, sweet, and fresh ingredients makes it an ideal dish for any BBQ or dinner gathering. Every bite of this steak is packed with incredible flavor that will leave everyone asking for the recipe!

Why You’ll Love This Recipe

Pesto Steak is a true celebration of summer flavors. The marinated flank steak is juicy, tender, and full of flavor, while the peppery arugula pesto adds a refreshing bite. The creamy burrata cheese balances the richness of the steak, and the grilled corn offers a perfect smoky sweetness. Whether you’re grilling for family or hosting a BBQ with friends, this dish is a showstopper that’s both easy to prepare and delicious.

Ingredients

For the Steak Marinade:

• 1 ½ pounds flank steak

• ¼ cup extra virgin olive oil

• ¼ cup honey

• 2 cloves garlic (grated or minced)

• 2 tablespoons red vinegar

• 2 tablespoons soy sauce

• ½ teaspoon black pepper

For the Arugula Pesto:

• 2 cups packed arugula

• ¼ cup packed basil

• 1 cup extra-virgin olive oil

• 1 cup finely grated parmesan

• 1/3 cup pine nuts

• 1 tablespoon lemon zest

• 1 clove garlic (crushed)

• 1 teaspoon kosher salt

• Freshly ground black pepper (to taste)

For Serving:

• 4 ears of corn

• 2 balls burrata cheese (torn into bite-sized pieces, 4 ounces)

• Salt and pepper (to taste)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Steak Marinade:

1. In a bowl, whisk together the olive oil, honey, grated garlic, red vinegar, soy sauce, and black pepper.

2. Pour the marinade over the flank steak in a casserole dish or large Ziploc bag. Let it marinate for at least 30 minutes, or up to overnight for the best flavor.

Arugula Pesto:

1. In a food processor or blender, add the arugula, basil, olive oil, parmesan, pine nuts, lemon zest, garlic, and salt. Process until finely chopped.

2. Taste and adjust seasoning with freshly ground black pepper. Set aside.

Grilling the Steak and Corn:

1. Preheat your grill to high heat while the steak marinates.

2. Place the marinated flank steak and corn on the grill. Grill the steak for 3-5 minutes per side for medium-rare (about 132°F). Grill the corn for about 10 minutes until charred in spots and tender.

3. Once the steak is done, transfer it to a cutting board and let it rest for 5 minutes. Remove the corn from the grill.

Assembly:

1. Slice the steak against the grain into thin strips.

2. Cut the corn kernels off the cob.

3. Plate the sliced steak with torn burrata cheese and grilled corn.

4. Top with a generous amount of arugula pesto.

Serve:

1. Season with salt and pepper to taste.

2. Serve immediately and enjoy the incredible flavors of this Pesto Steak!

Servings and Timing

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Marinating & Resting Time: 35 minutes

• Total Time: 1 hour

• Servings: 4 servings

Variations

• Different Cheese: If burrata isn’t available, you can use fresh mozzarella or ricotta salata for a different creamy texture.

• Steak Alternative: Swap the flank steak for other cuts like skirt steak, ribeye, or sirloin if you prefer.

• Herb Variations: Try adding parsley or mint to the arugula pesto for an extra layer of freshness.

• Spicy Pesto: Add a bit of red pepper flakes or fresh jalapeños to the pesto for a spicy kick.

Storage/Reheating

• Storage: Store leftover steak and pesto in an airtight container in the refrigerator for up to 2-3 days. For the best texture, store the pesto separately from the steak.

• Reheating: Reheat the steak in a skillet over medium-low heat until warmed through. You can also enjoy the steak cold in salads or wraps. The pesto can be used straight from the fridge, or you can re-blend it with a touch of olive oil to loosen it up.

FAQs

Can I make this dish without a grill?

Yes! If you don’t have a grill, you can sear the steak in a hot skillet or use a broiler to get the same results. Just be sure to follow the same cooking times for a medium-rare steak (about 132°F).

Can I use a different cut of meat for the steak?

Absolutely! While flank steak is a great choice for grilling, you can use skirt steak, sirloin, or ribeye depending on your preference. Adjust the cooking time based on the thickness of the cut.

How do I make sure the steak is cooked to medium-rare?

Use a meat thermometer to check the internal temperature. For medium-rare, it should read 132°F. If you prefer your steak more cooked, aim for 140°F for medium.

Can I make the pesto ahead of time?

Yes, you can make the pesto a day ahead and store it in an airtight container in the refrigerator. Just be sure to drizzle a little extra olive oil on top to prevent the pesto from browning.

How can I make this dish spicier?

Add red pepper flakes or fresh chili peppers to the pesto for an extra kick, or rub the steak with a spicy seasoning mix before grilling.

Can I use frozen corn?

While fresh corn is ideal for grilling, frozen corn can be used as a substitute. Just thaw it and grill or sauté it until slightly charred for a similar effect.

Conclusion

Pesto Steak is the ultimate summer dish, combining the rich flavors of marinated flank steak, creamy burrata, grilled corn, and a vibrant arugula pesto. It’s an easy yet impressive meal that’s perfect for BBQs, dinner parties, or a weeknight treat. With a few simple ingredients and a bit of grilling magic, this dish will quickly become a favorite at your table!

Pesto Steak

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• Author: Emma
• Total Time: 1 hour
• Yield: 4 servings

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Description

This Pesto Steak is the perfect summer dish—marinated flank steak grilled to perfection and topped with creamy burrata and a vibrant, peppery arugula pesto. Paired with grilled corn, it’s a flavorful and satisfying meal that’s perfect for BBQs, family dinners, or a casual evening.

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Ingredients

• For the Steak Marinade:
• 1 ½ pounds flank steak
• ¼ cup extra virgin olive oil
• ¼ cup honey
• 2 cloves garlic (grated or minced)
• 2 tablespoons red vinegar
• 2 tablespoons soy sauce
• ½ teaspoon black pepper
• For the Arugula Pesto:
• 2 cups packed arugula
• ¼ cup packed basil
• 1 cup extra virgin olive oil
• 1 cup finely grated parmesan
• ⅓ cup pine nuts
• 1 tablespoon lemon zest
• 1 clove garlic (crushed)
• 1 teaspoon kosher salt
• Freshly ground black pepper (to taste)
• For Serving:
• 4 ears of corn
• 2 balls burrata cheese (torn into bite-sized pieces, 4 ounces)
• Salt and pepper (to taste)

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Instructions

1. Prepare the Steak Marinade:
2. In a bowl, whisk together the marinade ingredients: olive oil, honey, garlic, red vinegar, soy sauce, and black pepper.
3. Pour the marinade over the flank steak in a casserole dish or large Ziploc bag. Marinate for at least 30 minutes, preferably overnight for the best flavor.
4. Make the Arugula Pesto:
5. In a food processor or blender, combine the arugula, basil, olive oil, parmesan, pine nuts, lemon zest, garlic, and salt.
6. Process until finely chopped, then season with freshly ground black pepper to taste. Set aside.
7. Grill the Steak and Corn:
8. Preheat your grill to high heat.
9. Grill the steak for 3-5 minutes per side for medium-rare (132°F).
10. Grill the corn until charred in spots and tender (about 10 minutes).
11. Once cooked, transfer the steak to a cutting board and let it rest for 5 minutes.
12. Assemble the Dish:
13. Slice the steak against the grain and cut the corn kernels off the cob.
14. Plate the steak with torn burrata cheese and grilled corn.
15. Top with a generous amount of arugula pesto.
16. Serve:
17. Season with salt and pepper to taste, then serve immediately and enjoy your flavorful, fresh Pesto Steak!

Notes

• You can substitute burrata with fresh mozzarella if preferred, but burrata adds a creamy richness to the dish.
• For extra flavor, grill the corn with a little bit of butter or herbs before serving.
• If you don’t have pine nuts for the pesto, you can substitute with walnuts or almonds for a slightly different flavor.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dinner
• Method: Grilling
• Cuisine: American, BBQ

Nutrition

• Serving Size: 1 serving
• Calories: 490 kcal
• Sugar: 13g
• Sodium: 850mg
• Fat: 31g
• Saturated Fat: 6g
• Unsaturated Fat: 23g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 3g
• Protein: 38g
• Cholesterol: 95mg