Do Share Recipe

I still remember the first time I made this pesto steak — the way the smoky grilled flank steak met the creamy burrata and bright green pesto was pure magic. Every bite feels like summer on a plate and takes me right back to warm evenings with friends around the grill. I’ve made this Pesto Steak Grilled Flank Steak with Burrata Pesto Recipe more times than I can count, and every time it tastes even better.

What I love most is how simple ingredients turn into something stunning. If you’re a fan of bold flavors and elegant dishes, this is going straight into your recipe rotation. If you enjoy sweet breakfast treats, you might also like trying the Banana Croissant French Toast Casserole Recipe as a morning indulgence.

Pesto Steak Grilled Flank Steak with Burrata Pesto Recipe

Ingredients

For the Steak & Marinade

1½ pounds flank steak
¼ cup extra-virgin olive oil
¼ cup honey
2 garlic cloves, minced
2 tablespoons red wine vinegar
2 tablespoons soy sauce
½ teaspoon freshly ground black pepper

For the Arugula Pesto

2 cups arugula, packed
¼ cup fresh basil, packed
1 cup extra-virgin olive oil
1 cup freshly grated Parmesan cheese
⅓ cup pine nuts
1 tablespoon lemon zest
1 garlic clove, crushed
1 teaspoon kosher salt
Freshly ground black pepper, to taste

For Serving

4 ears of corn
2 balls burrata cheese (about 8 oz total), torn into pieces
Salt and black pepper, to taste

Note: This recipe serves approximately 4 people.

Variations

Want to switch things up or adapt to special diets? Here are some tasty options:

Dairy-Free: Swap burrata with dairy-free cheese or skip it and add more pesto for flavor.
Nut-Free Pesto: Instead of pine nuts, use sunflower seeds or omit nuts entirely.
Heat Lover’s Kick: Add a pinch of red pepper flakes to the marinade or pesto.
Veggie Twist: Replace the steak with grilled portobello mushrooms for a vegetarian option, or explore the Arancini Recipe for a cheesy rice twist.
Herb Swap: If you’re not into arugula’s pepperiness, use all basil for milder pesto.

Cooking Time

Here’s how long everything takes — so you can plan ahead and know exactly when dinner’s ready!

Prep Time: 15 minutes
Cooking Time: 10–20 minutes (depending on how you grill corn and steak)
Total Time: About 1 hour (including resting time)

Equipment You Need

Here’s what you’ll want on hand and how each tool helps:

Grill (Outdoor or Indoor): Adds smokiness and beautiful char marks to your steak.
Food Processor: For blending your pesto to the perfect consistency.
Cutting Board: A sturdy surface for slicing steak properly.
Sharp Chef’s Knife: Essential for cutting steak against the grain.
Tongs: Easier and safer for flipping steak and corn on the grill.
Mixing Bowls: For whisking marinade and holding ingredients.

How to Make Pesto Steak Grilled Flank Steak with Burrata Pesto Recipe

Here’s how I make this steak and pesto dish step by step — straightforward and flavorful.

Prepare the Marinade

I like to whisk all the marinade ingredients together in a bowl before adding the flank steak. Taking time to mix the oil, honey, garlic, vinegar, soy sauce, and pepper lets the sweet and savory elements marry perfectly before they hit the meat.

Marinate the Steak

Once mixed, I coat the flank steak in that marinade and let it sit — ideally at least 30 minutes or up to overnight. This makes the meat super juicy and gives it a deep flavor that’s worth the wait.

Make the Pesto

While the steak rests, I blitz the arugula, basil, Parmesan, pine nuts, lemon zest, crushed garlic, salt, and pepper in a food processor. Slowly adding the olive oil while blending helps create that silky pesto texture I love.

Grill the Steak

Once your grill is hot, place the steak down and cook it about 3–5 minutes per side for medium-rare. I let mine rest a few minutes off the heat to lock in juices before slicing it against the grain into beautiful, tender strips.

Grill the Corn

At the same time, throw your corn on the grill and let it char slightly — about 10 minutes total. That smoky sweetness pairs perfectly with the steak.

Assemble and Serve

I lay the sliced steak on a platter, scatter pieces of burrata all over, add grilled corn, and drizzle generous amounts of pesto on top before serving immediately.

Additional Tips for Making This Recipe Better

From my own kitchen experience, these tweaks take this dish up a notch:

Let the steak come to room temperature before grilling — it cooks more evenly.
Don’t rush the resting time — letting the steak rest = juicier meat.
Toast pine nuts before blending pesto to boost the nutty flavor.
Use a meat thermometer to hit the perfect internal temperature — I aim for ~130°F for medium-rare.
Bring pesto to room temperature before serving so its oils are soft and aromatic.

How to Serve Pesto Steak Grilled Flank Steak with Burrata Pesto Recipe

Here’s how I like to present this dish for the best impressions:

Serve this pesto steak on a large platter with sliced steak fanned out. Garnish with torn burrata pieces and grilled corn arranged around it. Spoon extra pesto over everything and finish with a sprinkle of flaky salt and cracked pepper. Add lemon wedges on the side for a bright citrus pop, and pair it with a light green salad or crusty bread for a complete, elegant meal.

Nutritional Information

A quick glance at what’s in each serving — helpful if you’re tracking macros:

Here’s a rough breakdown per serving:

Calories: ~1084 kcal
Protein: ~49 g
Carbohydrates: ~22 g
Fat: ~90 g

Note: Nutritional values will vary slightly based on your exact cuts and portions.

Make Ahead and Storage

Storing

Leftovers keep well! I recommend storing steak slices, pesto, and grilled corn in separate airtight containers in the fridge for up to 3 days. This keeps flavors fresh and prevents sogginess.

Freezing

Cooked steak can be frozen for up to 2 months if wrapped well. Pesto freezes beautifully too if you spoon it into ice cube trays first and then bag the cubes.

Reheating

Warm steak gently in a skillet over low heat or briefly in the oven — high heat dries it out. Reheat corn the same way, and serve pesto chilled or at room temperature for best taste.

Why You’ll Love This Recipe

Here are just a few reasons this dish is a winner:

Bold and Balanced Flavors: Sweet marinade, peppery pesto, and creamy burrata come together beautifully.
Versatile Meal: Great for weeknight dinners, weekend BBQs, or casual gatherings.
Customizable: Easy to adjust pesto ingredients or swap proteins for dietary needs.
Great Presentation: Looks as good as it tastes — ideal for entertaining.
Make-Ahead Friendly: Marinade and pesto can be prepped ahead to save time.

Ben Carraoli