Why Grilled Flank Steak with Burrata & Pesto Delights

Discover the rich flavors of Grilled Flank Steak with Burrata & Pesto, a perfect blend of smoky, creamy, and fresh in every bite. This dish combines the hearty, robust taste of grilled flank steak with the luscious creaminess of burrata cheese and the vibrant herbal notes of homemade pesto, creating a mouthwatering experience that delights both the eyes and the palate. Whether you’re cooking for a casual dinner or an impressive gathering, this recipe brings layers of flavor and texture that make every bite unforgettable.

Why You’ll Love This Recipe

• Bold Flavor Fusion: The smoky grilled steak paired with creamy burrata and fresh pesto creates a dynamic and irresistible taste.
• Simple Ingredients: Uses straightforward, fresh components that combine effortlessly for gourmet results.
• Quick Preparation: Ready in under an hour, ideal for those who want a delicious meal without hours in the kitchen.
• Versatile Dish: Perfect for casual weeknights or elevated occasions, adaptable to various sides and presentations.
• Fresh & Balanced: Combines protein, creamy cheese, and herbs for a well-rounded flavor and satisfying texture.

Ingredients You’ll Need

The ingredients for Grilled Flank Steak with Burrata & Pesto are simple yet essential, each contributing to the overall harmony of flavor, texture, and vibrant color. Using fresh, quality components will elevate this dish effortlessly.

• Flank Steak: Choose a well-marbled flank steak for flavor and tenderness when grilled.
• Burrata Cheese: This creamy cheese adds rich, velvety texture and mild sweetness that balances the smoky steak.
• Fresh Basil: The primary herb for pesto, bringing bright aroma and flavor.
• Pine Nuts: Toasted for added crunch and nutty depth in the pesto.
• Garlic Cloves: Provide pungent warmth both in the steak marinade and pesto.
• Olive Oil: Extra virgin for the pesto for fruity, smooth richness and also to coat the steak.
• Parmesan Cheese: Adds sharp umami and creamy texture to the pesto blend.
• Lemon Juice: Brightens the pesto, cutting through the richness with a zesty punch.
• Salt and Pepper: Essential seasonings to enhance every element.

Variations for Grilled Flank Steak with Burrata & Pesto

This recipe is incredibly adaptable, so feel free to tweak it to suit your dietary preferences or ingredient availability. Switching up elements can refresh the dish while keeping its spirit intact.

• Protein Swap: Substitute flank steak with skirt steak or sirloin for a different texture.
• Herb Blend Pesto: Mix basil with arugula, cilantro, or parsley for a unique pesto flavor.
• Dairy-Free Option: Replace burrata with a dollop of coconut yogurt or a cashew-based cheese for a creamy alternative.
• Nut-Free Pesto: Use sunflower seeds or omit nuts entirely to cater to allergies.
• Spicy Twist: Add chili flakes to the steak marinade or pesto for a touch of heat.

How to Make Grilled Flank Steak with Burrata & Pesto

Step 1: Prepare the Pesto

In a food processor, combine fresh basil leaves, toasted pine nuts, garlic, Parmesan cheese, lemon juice, and olive oil. Pulse until smooth but still slightly textured. Season with salt and pepper to taste. Set aside to let the flavors meld while preparing the steak.

Step 2: Marinate the Flank Steak

Coat the flank steak lightly with olive oil, minced garlic, salt, and freshly ground pepper. Allow it to marinate at room temperature for 20 to 30 minutes, enhancing the flavor and tenderness.

Step 3: Preheat and Grill

Heat your grill or grill pan over medium-high heat until hot. Place the flank steak on the grill and cook for about 4-5 minutes per side for medium rare, adjusting time based on thickness and preferred doneness.

Step 4: Rest and Slice the Steak

Transfer the grilled steak to a cutting board and let it rest for 5-10 minutes to lock in juices. Slice thinly against the grain for maximum tenderness and serve immediately.

Step 5: Assemble with Burrata & Pesto

Arrange the sliced steak on a serving platter, top generously with torn or whole burrata cheese, then drizzle with your homemade pesto. Garnish with extra basil leaves or pine nuts if desired, and enjoy!

Pro Tips for Making Grilled Flank Steak with Burrata & Pesto

• Marinate Time: Don’t skip resting the steak at room temperature for even cooking.
• Grill Temperature: Ensure the grill is very hot before placing the steak to get a nice sear.
• Cutting Technique: Slice the steak thinly against the grain to break down muscle fibers and ensure tenderness.
• Pesto Freshness: Make pesto just before serving or store it in an airtight container with a thin layer of olive oil on top to prevent oxidation.
• Burrata Care: Bring burrata to room temperature for creamier texture and better flavor.

How to Serve Grilled Flank Steak with Burrata & Pesto

Garnishes

Add fresh basil leaves, a sprinkle of toasted pine nuts, and a drizzle of extra virgin olive oil to brighten up the plate and add visual appeal.

Side Dishes

This dish pairs beautifully with roasted vegetables like asparagus or bell peppers, a light mixed greens salad, or crispy garlic bread to soak up every last bit of pesto and steak juices.

Creative Ways to Present

Serve over a bed of arugula or with thinly sliced heirloom tomatoes for color contrast, or turn this into a sharing platter with grilled bread and olives for a vibrant appetizer style.

Make Ahead and Storage

Storing Leftovers

Store leftover grilled flank steak and pesto separately in airtight containers in the refrigerator for up to 3 days to maintain freshness and texture.

Freezing

You can freeze the cooked steak and pesto individually in freezer-safe bags for up to 2 months, though burrata is best enjoyed fresh and should not be frozen.

Reheating

Reheat steak gently in a skillet over low heat or in the oven wrapped in foil to preserve moisture. Warm pesto in a small bowl over low heat or serve cold for best flavor.

FAQs

Can I use a different cut of steak for this recipe?

Absolutely! Skirt steak or sirloin can be great alternatives to flank steak, offering slightly different textures but equally delicious results.

Is it possible to make the pesto without pine nuts?

Yes, you can substitute pine nuts with walnuts, almonds, or sunflower seeds, or skip nuts entirely for a nut-free pesto.

How do I know when the steak is perfectly cooked?

Medium rare is usually ideal for flank steak; use a meat thermometer to check for about 130-135°F internal temperature, or go by a nice sear and slight springiness when pressed.

Can I prepare this dish ahead of time for a party?

Yes, both the pesto and steak can be made ahead and stored separately. Burrata should be added fresh just before serving to maintain its creamy texture.

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

Always slice against the grain to shorten muscle fibers, which makes the steak easier to chew and more enjoyable.

Final Thoughts

If you’re looking for a recipe that brings together smoky, creamy, and fresh elements in a simple yet stunning way, the Grilled Flank Steak with Burrata & Pesto will become your new favorite. It’s a celebration of textures and bold flavors that’s sure to impress at any meal. Don’t hesitate to give this a try and savor the delicious harmony on your plate!

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