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Pesto Steak Grilled Flank Steak with Burrata Pesto Recipe
Ben Carraoli

Pesto Steak Grilled Flank Steak with Burrata Pesto 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 recipe more times than I can count, and every time it tastes even better.
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Total Time 1 minute
Servings: 4
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • 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.