How to Make Grilled Flank Steak with Burrata & Pesto

If you’re craving a meal that perfectly balances robust, smoky flavors with creamy freshness, you have to try this Grilled Flank Steak with Burrata & Pesto. This dish combines tender, charred flank steak with luscious burrata cheese and a vibrant, herbaceous pesto, creating a harmony of textures and flavors that’s both simple to make and spectacular to eat. Whether you’re looking for a show-stopping dinner or a fancy weekend treat, this recipe will deliver every time, highlighting the best of summer grilling and fresh ingredients.

Why You’ll Love This Recipe

• Bold flavor combination: The rich, smoky grilled steak pairs flawlessly with the creamy burrata and lively pesto for an unforgettable taste experience.
• Simple but impressive: With just a handful of fresh ingredients, it’s easy to prepare yet looks and tastes gourmet, making it ideal for casual meals or entertaining.
• Perfect balance of textures: Juicy flank steak, smooth burrata, and crunchy herbs give you a dynamic mouthfeel in every bite.
• Versatile for any occasion: Great for weeknight dinners, weekend barbecues, or even special gatherings with friends and family.
• Healthy and satisfying: Packed with protein and fresh herbs, it’s a meal that fills you up without feeling heavy.

Ingredients You’ll Need

Gathering fresh, high-quality ingredients is the key to making this Grilled Flank Steak with Burrata & Pesto truly stand out. Each component brings its own magic to the plate, from seasoning the steak perfectly to creating a bright, herb-filled pesto that cuts through the richness of the burrata.

• Flank steak: Choose a lean, well-marbled cut for ideal tenderness and flavor when grilled.
• Burrata cheese: Opt for fresh burrata for that creamy, delicate texture that melts beautifully alongside the steak.
• Fresh basil: The base of your pesto, providing vibrant color and herbal brightness.
• Garlic cloves: Adds a pungent kick to the pesto for depth of flavor.
• Pine nuts: Toasted lightly to bring a subtle crunch and nutty taste to the sauce.
• Olive oil: Use extra virgin for a smooth, fruity pesto finish and to brush on the steak for grilling.
• Parmesan cheese: Finely grated for savoriness and body within the pesto.
• Salt and pepper: Essential seasoning that enhances every element of the dish.
• Lemon juice: Adds a bright acidity that lifts the pesto and balances the richness of the burrata.

Variations for Grilled Flank Steak with Burrata & Pesto

This recipe is wonderfully flexible, making it easy to customize based on your preferences, dietary needs, or what’s available in your pantry. Feel free to experiment to find your perfect version.

• Swap the herbs: Try arugula or spinach in place of basil for a peppery or milder pesto flavor.
• Nut alternatives: Use walnuts or almonds instead of pine nuts for a different crunch and taste profile.
• Spice it up: Add red chili flakes to the pesto or a smoky paprika rub on the steak for a kick of heat.
• Dairy-free option: Replace burrata with mashed avocado or a cashew cream for a creamy, vegan-friendly twist.
• Cooking alternatives: If you don’t have a grill, pan-sear the steak in a cast-iron skillet instead for great caramelization.

How to Make Grilled Flank Steak with Burrata & Pesto

Step 1: Prepare the Steak

Start by seasoning your flank steak generously with salt and pepper on both sides. Brush lightly with olive oil to help it sear beautifully on the grill. Let it sit at room temperature for about 20 minutes so it cooks evenly.

Step 2: Make the Pesto

While the steak rests, combine fresh basil leaves, toasted pine nuts, minced garlic, grated Parmesan, a squeeze of lemon juice, and a pinch of salt in a food processor. Slowly drizzle in olive oil while blending until you reach a smooth and slightly chunky consistency.

Step 3: Grill the Steak

Preheat your grill to medium-high heat. Place the flank steak over direct heat and cook for 4-5 minutes per side for medium-rare, adjusting the time based on your preferred doneness. Aim for a nice char without overcooking.

Step 4: Rest and Slice

Once grilled, transfer the steak to a cutting board and let it rest for at least 10 minutes. This step allows the juices to redistribute for a juicy bite. Slice the steak thinly against the grain to maximize tenderness.

Step 5: Assemble and Serve

Arrange the sliced steak on a platter, dollop generous spoonfuls of burrata over the top, and drizzle with your homemade pesto. Serve immediately to enjoy the perfect combination of warm steak and cool, creamy cheese.

Pro Tips for Making Grilled Flank Steak with Burrata & Pesto

• Marinate for extra flavor: Marinate the steak in olive oil, garlic, and lemon juice for 1-2 hours before grilling to deepen the taste.
• Use a meat thermometer: Check for an internal temperature of 130-135°F for perfect medium-rare doneness.
• Don’t skip resting: Letting the steak rest is critical to lock in moisture and keep every slice tender.
• Toast pine nuts carefully: Keep a close eye while toasting to avoid burning and bitterness in your pesto.
• Serve immediately: Burrata is best served fresh and at room temperature for the creamiest texture.

How to Serve Grilled Flank Steak with Burrata & Pesto

Garnishes

Top the dish with fresh basil leaves, a sprinkle of flaky sea salt, and a drizzle of extra virgin olive oil to enhance the aroma and add visual appeal. Bright cherry tomatoes or thinly sliced radishes also add pops of color and freshness.

Side Dishes

This grilled flank steak pairs beautifully with light sides like a crisp green salad, roasted asparagus, or grilled vegetables. Creamy mashed potatoes or a simple lemon herb couscous also provide a hearty complement without overpowering the main flavors.

Creative Ways to Present

Serve the steak and burrata on a wooden board for a rustic vibe, or layer the sliced steak and cheese in a warm flatbread for a stunning steak sandwich. You can also turn it into a composed salad by tossing everything over arugula with a touch of balsamic glaze.

Make Ahead and Storage

Storing Leftovers

Place leftover steak slices and pesto in separate airtight containers and store them in the refrigerator for up to 3 days. Keep the burrata aside until ready to serve, as it doesn’t store well once cut.

Freezing

If you want to freeze the flank steak, wrap it tightly in plastic wrap and then foil before freezing for up to 2 months. Pesto can be frozen in ice cube trays and transferred to bags, but burrata does not freeze well and is best enjoyed fresh.

Reheating

Warm the steak gently in a skillet over low heat to avoid drying it out, then add fresh pesto just before serving. Avoid reheating burrata; instead, serve a fresh ball of cheese alongside your reheated steak for the best texture.

FAQs

Can I use other cuts of steak for this recipe?

Yes, skirt steak or hanger steak are great alternatives that also grill quickly and pair well with burrata and pesto.

How spicy is the pesto in this recipe?

This classic basil pesto is mild, but you can easily add chili flakes or pepper for a bit of heat if you like.

Is burrata the same as mozzarella?

Burrata is similar but creamier and softer than mozzarella, with a rich, buttery interior that adds luxury to this dish.

Can I prepare this dish without a grill?

Absolutely! A heavy skillet or grill pan can achieve excellent searing results indoors if you don’t have access to an outdoor grill.

What wine pairs well with Grilled Flank Steak with Burrata & Pesto?

A medium-bodied red like a Cabernet Sauvignon or Sangiovese complements the grilled flavors and the creamy burrata beautifully.

Final Thoughts

This Grilled Flank Steak with Burrata & Pesto is one of those magical recipes that feels indulgent yet comes together effortlessly. The blend of smoky meat, creamy cheese, and fresh herbaceous pesto is truly a crowd-pleaser that’s perfect for anytime you want to impress yourself or others. Don’t hesitate to try this delicious recipe soon—you’re in for a fantastic flavor journey!

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