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Pesto Steak with Grilled Corn and Burrata Recipe

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4.3 from 87 reviews

This Pesto Steak recipe features tender, marinated flank steak grilled to perfection and served with a vibrant arugula pesto, fresh burrata cheese, and charred grilled corn. The combination of savory steak, zesty pesto, and creamy cheese creates a delicious, satisfying meal perfect for any occasion.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Steak Marinade

  • 1 ½ pounds flank steak
  • ¼ cup extra virgin olive oil
  • ¼ cup honey
  • 2 cloves garlic (grated or minced)
  • 2 Tablespoons red wine vinegar
  • 2 Tablespoons soy sauce
  • ½ teaspoon black pepper

Arugula Pesto

  • 2 cups packed arugula
  • ¼ cup packed basil
  • 1 cup extra-virgin olive oil
  • 1 cup finely grated parmesan
  • 1/3 cup pine nuts
  • 1 Tablespoon lemon zest
  • 1 clove garlic (crushed)
  • 1 teaspoon kosher salt
  • Freshly ground black pepper (to taste)

Grilled Corn and Burrata

  • 4 ears corn
  • 2 balls burrata cheese (torn into bite sized pieces, about 4 ounces)
  • Salt and pepper (to taste)

Instructions

  1. Marinate the Steak: Whisk together the olive oil, honey, grated garlic, red wine vinegar, soy sauce, and black pepper in a bowl. Pour the marinade over the flank steak in a casserole dish or a large ziplock bag. Seal and marinate in the refrigerator for at least 30 minutes or up to overnight to infuse flavor.
  2. Preheat the Grill: Heat your grill to high heat while the steak marinates.
  3. Make the Pesto: In a food processor or blender, combine the arugula, basil, extra-virgin olive oil, finely grated parmesan, pine nuts, lemon zest, crushed garlic, and kosher salt. Process until finely chopped and well combined. Season with freshly ground black pepper to taste. Set aside.
  4. Grill Steak and Corn: Place the marinated flank steak and ears of corn on the preheated grill. Grill the steak for 3-5 minutes per side until it reaches medium rare (approximately 132°F). Remove the steak and allow it to rest on a cutting board for 5 minutes. Continue grilling the corn until tender and charred in spots, about 10 minutes.
  5. Prepare Components for Serving: Slice the rested steak against the grain into thin strips. Cut the grilled corn kernels off the cobs. Tear the burrata cheese into bite-sized pieces.
  6. Assemble and Serve: Plate the sliced steak alongside the grilled corn and burrata pieces. Spoon the arugula pesto over the steak and corn. Season with salt and pepper as needed. Serve immediately and enjoy!

Notes

  • Marinate the steak overnight for deeper flavor and tenderness.
  • Use a meat thermometer to ensure the steak reaches the desired internal temperature of 132°F for medium rare.
  • For a vegetarian version, substitute the steak with grilled portobello mushrooms or tofu.
  • Leftover pesto can be stored in an airtight container in the refrigerator for up to 3 days.
  • If you don’t have a grill, the steak and corn can be cooked on a grill pan or under a broiler, adjusting cooking times accordingly.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Italian-American

Find it online: https://allyumcooks.com/pesto-steak-with-grilled-corn-and-burrata-recipe/