Pesto Steak with Grilled Corn and Burrata Recipe

If you’re craving a dish that bursts with vibrant flavors and a perfect balance of juicy, tender steak with fresh, creamy, and smoky elements, the Pesto Steak with Grilled Corn and Burrata Recipe is exactly what you need. This recipe brings together the bite of marinated flank steak, the sweet charred goodness of grilled corn, and the luscious creaminess of burrata cheese, all enhanced by a zesty arugula-basil pesto. It’s a celebration of textures and tastes that’s surprisingly easy to prepare yet impressive enough to serve at any gathering or a special dinner at home.

Ingredients You’ll Need

These ingredients may look simple, but each plays a vital role in bringing out the full essence of this dish. From the juicy, marinated flank steak to the fresh herbs in the pesto and the sweetness of the grilled corn, everything works together to create a harmonious and unforgettable flavor experience.

• 1 ½ pounds flank steak: A lean, flavorful cut that benefits beautifully from marinating and quick grilling for tenderness.
• ¼ cup extra virgin olive oil: Adds richness to the marinade and pesto, bringing smoothness and depth.
• ¼ cup honey: Balances the marinade with a touch of natural sweetness that caramelizes during grilling.
• 2 cloves garlic (grated or minced): Infuses both marinade and pesto with fragrant, savory notes.
• 2 Tablespoons red wine vinegar: Provides acidity in the marinade to tenderize the steak.
• 2 Tablespoons soy sauce: Adds a satisfying umami flavor to the marinade.
• ½ teaspoon black pepper: Warms up the palate without overpowering the other flavors.
• 2 cups packed arugula: Peppery and fresh, it’s the green heart of the pesto.
• ¼ cup packed basil: Brings that classic herbaceous aroma essential to a great pesto.
• 1 cup extra-virgin olive oil: The base for the pesto’s creamy texture.
• 1 cup finely grated parmesan: Adds nutty saltiness for depth in the pesto.
• 1/3 cup pine nuts: Bring buttery texture and a subtle crunch to the pesto.
• 1 Tablespoon lemon zest: Brightens the pesto with a fresh citrus zing.
• 1 clove garlic (crushed): Gives the pesto an extra punch of garlic goodness.
• 1 teaspoon kosher salt: Enhances all the flavors.
• Freshly ground black pepper (to taste): To finish seasoning the pesto perfectly.
• 4 ears corn: Sweetness that becomes smoky and tender when grilled.
• 2 balls burrata cheese (torn into bite sized pieces, about 4 ounces): Creamy, luscious cheese to mellow and complement the bold steak and grilled corn.
• Salt and pepper (to taste): Simple seasoning for the final plating.

How to Make Pesto Steak with Grilled Corn and Burrata Recipe

Step 1: Prepare the Marinade and Marinate the Steak

Start by whisking together the extra virgin olive oil, honey, garlic, red wine vinegar, soy sauce, and black pepper to create a vibrant marinade. Coat the flank steak generously and let it soak in this flavorful bath for at least 30 minutes, or up to overnight if you want to amp up the tenderness and depth. This step is crucial because it infuses the steak with sweet, tangy, and savory notes that will come alive on the grill.

Step 2: Preheat the Grill

While your steak is marinating, get your grill roaring hot. A high-temperature grill is key to achieving a beautifully seared outside with those lovely char marks while keeping the inside juicy and medium rare. This step sets the stage for a perfectly cooked steak and grilled corn that’s bursting with smoky flavor.

Step 3: Make the Arugula-Basil Pesto

In a food processor, pulse the arugula, basil, olive oil, parmesan, pine nuts, lemon zest, crushed garlic, and kosher salt into a vibrant, fragrant pesto. Taste and adjust with freshly ground black pepper. This pesto is the star green sauce that ties the flavors together — its peppery brightness and herbaceous warmth add an extraordinary lift to the dish.

Step 4: Grill Steak and Corn

Place the marinated steak on the grill and cook for about 3 to 5 minutes per side, aiming for medium rare (an internal temperature of around 132 degrees Fahrenheit). Meanwhile, toss the corn on the grill too, turning frequently until it’s tender and charred in spots, which should take approximately 10 minutes. The corn’s natural sugars will caramelize beautifully here, adding an irresistible contrast to the savory steak.

Step 5: Rest and Slice Steak, Remove Corn Kernels

Remove the steak from the grill and let it rest on a cutting board for 5 minutes. This rest period lets the juices redistribute, ensuring every bite is juicy and tender. Slice the steak thinly against the grain for maximum tenderness. Then, carefully cut the grilled corn kernels off the cobs to use in the final plating.

Step 6: Plate and Assemble

Arrange the sliced steak on plates, add generous spoonfuls of the grilled corn kernels, and tuck in the torn burrata cheese pieces. Finish by drizzling and dolloping the vibrant arugula pesto over everything. The combination of the creamy burrata, bright pesto, smoky corn, and perfectly cooked steak is nothing short of magical.

How to Serve Pesto Steak with Grilled Corn and Burrata Recipe

Garnishes

Fresh herbs like basil leaves or a sprinkle of finely grated parmesan can elevate the presentation and add a subtle extra layer of flavor. A light drizzle of good quality olive oil or a squeeze of lemon juice just before serving can also enhance brightness and shine.

Side Dishes

This dish stands beautifully on its own, but if you want to create a complete meal, consider pairing it with a simple mixed greens salad dressed in lemon vinaigrette or some rustic crusty bread to mop up every bit of that delicious pesto and juices.

Creative Ways to Present

For a fun twist, serve the steak slices stacked on grilled flatbreads with dollops of pesto and burrata for handheld bites. Alternatively, transform it into a stunning salad bowl, layering slices and corn over a bed of peppery arugula or baby spinach.

Make Ahead and Storage

Storing Leftovers

Keep any leftover steak, corn, and pesto stored separately in airtight containers in the refrigerator. The steak will stay tender and flavorful for up to 3 days, while the pesto and corn maintain their freshness if stored properly.

Freezing

The steak can be frozen after cooking, but for best texture and flavor, slice it first and wrap portions tightly in foil and plastic wrap to prevent freezer burn. Pesto freezes well in ice cube trays for easy portioning, but the corn and burrata are best enjoyed fresh.

Reheating

Reheat steak gently in a skillet or oven at low temperature to preserve juiciness. Warm the corn briefly on the stove or microwave, and add fresh pesto and burrata after reheating to keep their bright and creamy qualities intact.

FAQs

Can I use other cuts of steak for this Pesto Steak with Grilled Corn and Burrata Recipe?

Absolutely! While flank steak is ideal for its flavor and texture, skirt steak or ribeye can also work well. Just adjust grilling times accordingly for your preferred doneness and thickness.

Is it necessary to use burrata cheese, or can I substitute something else?

Burrata is perfect for the creamy, luscious contrast it provides; however, fresh mozzarella or soft goat cheese are suitable alternatives if burrata isn’t available.

How spicy is this dish? Can I add heat?

This recipe leans towards fresh, herbaceous, and savory with no significant spice. But if you love heat, consider adding a pinch of crushed red pepper flakes to the marinade or pesto or serve with a drizzle of chili oil.

Can I prepare the pesto in advance?

Yes! The pesto can be made up to 2 days ahead and refrigerated in an airtight container with a thin layer of olive oil on top to prevent browning. Bring it to room temperature before serving.

What’s the best way to slice the steak for maximum tenderness?

Always slice the steak against the grain—this means cutting perpendicular to the direction of the muscle fibers—to ensure every bite is as tender as possible.

Final Thoughts

The Pesto Steak with Grilled Corn and Burrata Recipe is one of those dishes that feels like a celebration every time you make it. It’s vibrant, comforting, and surprisingly straightforward, perfect for impressing guests or elevating a weeknight dinner. Once you try it, you’ll understand how the harmony of flavors and textures makes this recipe an instant favorite that you’ll want to return to again and again.

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