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Grilled Flank Steak with Burrata & Pesto

Grilled Flank Steak with Burrata & Pesto
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Grilled Flank Steak with Burrata & Pesto is a delightful recipe that combines smoky, tender grilled flank steak with creamy burrata cheese and a vibrant homemade basil pesto. This dish offers a harmonious blend of bold flavors and textures, perfect for casual dinners, weekend barbecues, or special gatherings. Easy to prepare with fresh, high-quality ingredients, it highlights the best of summer grilling and fresh herbaceous notes, delivering a sophisticated yet simple meal.

Ingredients

Scale

For the Steak

  • 1 flank steak (1.5 to 2 pounds), lean and well-marbled
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons extra virgin olive oil (for brushing and marinating)

For the Pesto

  • 2 cups fresh basil leaves
  • 1/4 cup pine nuts, lightly toasted
  • 2 garlic cloves, minced
  • 1/2 cup Parmesan cheese, finely grated
  • 1 tablespoon fresh lemon juice
  • 1/3 cup extra virgin olive oil
  • Pinch of salt

For Serving

  • 8 ounces fresh burrata cheese
  • Fresh basil leaves (for garnish)
  • Flaky sea salt, for garnish
  • Extra virgin olive oil, for drizzling
  • Optional: cherry tomatoes or thinly sliced radishes for additional freshness and color

Instructions

  1. Prepare the Steak: Season the flank steak generously with salt and pepper on both sides. Brush lightly with olive oil to ensure a good sear. Let the steak rest at room temperature for about 20 minutes to promote even cooking.
  2. Make the Pesto: In a food processor, combine fresh basil leaves, toasted pine nuts, minced garlic, grated Parmesan, lemon juice, and a pinch of salt. While blending, slowly drizzle in the olive oil until the pesto reaches a smooth yet slightly chunky consistency.
  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 grilling time based on your preferred doneness. Aim to achieve a beautiful char without overcooking the meat.
  4. Rest and Slice: Transfer the grilled steak to a cutting board and allow it to rest for at least 10 minutes so the juices redistribute. Then slice the steak thinly against the grain to maximize tenderness.
  5. Assemble and Serve: Arrange the sliced steak on a serving platter. Add generous spoonfuls of burrata cheese on top and drizzle with the homemade pesto. Garnish with fresh basil leaves, a sprinkle of flaky sea salt, and an extra drizzle of olive oil. Serve immediately while the steak is warm and the burrata is creamy.

Notes

  • Marinate the steak in olive oil, garlic, and lemon juice for 1-2 hours before grilling to enhance flavor.
  • Use a meat thermometer to check for 130-135°F for perfect medium-rare doneness.
  • Rest the steak after grilling to lock in moisture and ensure tenderness.
  • Toast pine nuts carefully to avoid burning and bitterness in the pesto.
  • Serve burrata fresh at room temperature for the best creamy texture.

Nutrition

Keywords: grilled flank steak, burrata, basil pesto, summer grilling, steak recipe, easy gourmet, fresh herbs, protein rich

Find it online: https://marycorner.com/grilled-flank-steak-with-burrata-pesto/