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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 flavorful dish combining smoky grilled flank steak, creamy burrata cheese, and vibrant homemade basil pesto. Ready in under an hour, it offers a bold fusion of textures and tastes that is perfect for casual dinners or impressive gatherings.

Ingredients

Scale

Steak & Marinade

  • 1 well-marbled flank steak (about 1.5 to 2 pounds)
  • 2 tablespoons extra virgin olive oil (for coating)
  • 2 garlic cloves, minced (for marinade)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Pesto

  • 2 cups fresh basil leaves, packed
  • 1/4 cup toasted pine nuts
  • 2 garlic cloves
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • 1/3 cup extra virgin olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste

Toppings & Garnishes

  • 1 ball (about 8 ounces) burrata cheese
  • Extra fresh basil leaves (optional, for garnish)
  • Additional toasted pine nuts (optional, for garnish)
  • Extra virgin olive oil (optional, for drizzling)

Instructions

  1. Prepare the Pesto: In a food processor, combine fresh basil leaves, toasted pine nuts, garlic cloves, Parmesan cheese, lemon juice, and olive oil. Pulse until the mixture is smooth but still slightly textured. Season with salt and freshly ground black pepper to taste. Set the pesto aside to let the flavors meld while preparing the steak.
  2. Marinate the Flank Steak: Lightly coat the flank steak with olive oil, then rub with minced garlic, salt, and freshly ground black pepper. Allow it to marinate at room temperature for 20 to 30 minutes to enhance flavor and tenderness.
  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 to 5 minutes per side for medium rare, adjusting time according to steak thickness and preferred doneness.
  4. Rest and Slice the Steak: Transfer the grilled steak to a cutting board and let it rest for 5 to 10 minutes to lock in the juices. Slice the steak thinly against the grain to maximize tenderness.
  5. Assemble with Burrata & Pesto: Arrange the sliced steak on a serving platter and top generously with torn or whole burrata cheese. Drizzle the prepared pesto over the steak and garnish with additional basil leaves or toasted pine nuts if desired. Serve immediately and enjoy!

Notes

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

Nutrition

Keywords: grilled flank steak, burrata, pesto, Italian, easy dinner, quick recipe, summer grilling, creamy cheese, basil pesto

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