Pesto Steak

Why You’ll Love This Recipe

This Pesto Steak offers a perfect blend of flavors: the rich, smoky marinated flank steak complements the fresh, zesty arugula pesto, and the addition of creamy burrata and sweet grilled corn adds an extra layer of indulgence. The homemade pesto is bright and herbaceous, while the marinade ensures the steak is tender, juicy, and full of flavor. Served with grilled corn and burrata, this meal is an impressive yet easy-to-make dinner that’s packed with deliciousness.

Ingredients

For the 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

For the 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)

For Serving:

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Marinade:

In a small bowl, whisk together the olive oil, honey, grated garlic, red wine vinegar, soy sauce, and black pepper until the honey is fully dissolved and the ingredients are well combined. Place the flank steak in a resealable plastic bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish, and let the steak marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

2. Make the Arugula Pesto:

While the steak is marinating, make the arugula pesto. In a food processor, combine the arugula, basil, extra-virgin olive oil, parmesan, pine nuts, lemon zest, crushed garlic, kosher salt, and freshly ground black pepper. Pulse until the pesto is smooth and well combined. Taste and adjust seasoning with additional salt, pepper, or lemon juice, if desired. Set the pesto aside.

3. Prepare the Corn:

While the steak marinates, prepare the corn. Preheat your grill to medium-high heat. Husk the corn and brush with a little olive oil and salt. Grill the corn for 8-10 minutes, turning occasionally, until the kernels are tender and slightly charred. Remove from the grill and set aside.

4. Cook the Steak:

Remove the marinated steak from the refrigerator and allow it to come to room temperature for about 10-15 minutes. Preheat your grill or a grill pan to medium-high heat. Grill the flank steak for 4-5 minutes per side for medium-rare, or longer if you prefer a different doneness. Once cooked to your desired level, remove the steak from the grill and let it rest for 5-10 minutes before slicing against the grain.

5. Serve:

While the steak rests, prepare your plate by tearing the burrata cheese into bite-sized pieces and arranging it on the plate. Slice the grilled corn off the cob and sprinkle over the plate as well. Slice the steak against the grain and arrange it on the plate alongside the corn and burrata. Drizzle the arugula pesto generously over the steak and burrata, and season with salt and pepper to taste.

Servings and Timing

• Servings: 4
• Prep time: 20 minutes (not including marinating time)
• Cook time: 20-25 minutes (including grilling time for corn and steak)

Variations

• Add Vegetables: You can serve this dish with roasted or grilled vegetables like zucchini, bell peppers, or asparagus for a more well-rounded meal.
• Try a Different Cheese: If burrata isn’t available, fresh mozzarella is a great alternative. For a sharper flavor, you could also use ricotta or goat cheese.
• Switch the Steak: If flank steak isn’t your preference, you can substitute with skirt steak, ribeye, or sirloin. Adjust the cooking time depending on the thickness of the steak.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The steak and pesto can be kept separately.
• Reheating: Reheat the steak and corn gently in the microwave or on the stovetop. To preserve the texture of the burrata, it’s best to add it fresh to the dish after reheating.

FAQs

Can I use a different cut of beef?

Yes! If you prefer a different cut of beef, skirt steak, ribeye, or sirloin also work well in this recipe. Just be sure to adjust the cooking time based on the thickness of the cut.

Can I make the pesto in advance?

Yes, you can make the pesto up to 2-3 days in advance. Store it in an airtight container in the refrigerator. To prevent browning, drizzle a little extra olive oil on top before sealing.

How can I make this dish spicier?

For a spicy kick, add red pepper flakes to the pesto or sprinkle some chili powder over the steak before grilling.

Can I cook the steak indoors?

Yes! If you don’t have access to a grill, you can cook the steak in a cast-iron skillet over medium-high heat. Sear each side for 4-5 minutes or until your desired doneness is reached.

How do I know when the steak is done?

The best way to check steak doneness is by using a meat thermometer. For medium-rare, the internal temperature should be around 130°F (54°C). For medium, aim for 140°F (60°C).

Can I use frozen corn instead of fresh?

While fresh corn is ideal for grilling, you can use frozen corn if necessary. Simply steam or boil it before serving, and consider adding a little extra char or color in a hot skillet for added flavor.

Can I use a store-bought pesto instead of making it?

Yes, store-bought pesto is a convenient alternative. However, making fresh pesto adds a brighter, more vibrant flavor that complements the steak perfectly.

Can I marinate the steak overnight?

Yes, marinating the steak overnight will infuse more flavor. Just be sure not to marinate it for too long, as the acid in the marinade (from the vinegar) can begin to break down the meat.

Conclusion

Pesto Steak is a flavorful and impressive dish that combines tender, juicy grilled steak with a fresh, herbaceous pesto that adds a burst of flavor. Served with creamy burrata cheese and grilled corn, this dish is perfect for a special meal or casual weekend dinner. The marinade gives the steak incredible flavor, while the arugula pesto takes it to the next level. Easy to prepare and full of vibrant, fresh flavors, this recipe will quickly become a favorite in your dinner rotation!

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