Imagine sinking your teeth into a succulent grilled flank steak, its smoky char mingling with the creamy richness of burrata and the vibrant freshness of basil pesto. The aromas wafting through the air can make anyone’s mouth water, instantly transporting you to that perfect summer barbecue where laughter and joy are just as abundant as the delicious food on the table.
As I recall one unforgettable evening spent grilling with friends, this dish became our go-to star, effortlessly stealing the show. It’s a celebration of flavors that beckons for sunny afternoons and warm gatherings, promising an explosion of taste that dances on your palate and leaves everyone craving more.
Why Is Grilled Flank Steak with Burrata and Pesto So Irresistibly Good?
Tender, juicy flank steak is marinated to perfection, ensuring each bite is bursting with flavor. Creamy burrata adds a luxurious touch, melting beautifully over the warm steak. Fresh pesto, whether homemade or store-bought, elevates the dish with vibrant herby notes. This recipe is quick to prepare, making it ideal for a weeknight dinner or summer gathering. Plus, it’s a guaranteed crowd-pleaser that will have everyone asking for seconds!
Grilled Flank Steak with Burrata and Pesto Ingredients
For the Steak
- 1 pound flank steak (trimmed and patted dry) – Choose a well-marbled cut for maximum flavor and tenderness when grilled.
For the Marinade
- 2 tablespoons olive oil (for marinade) – This helps to tenderize the meat while adding richness to the flavor.
- 2 cloves garlic (minced) – Fresh garlic adds an aromatic punch that complements the beef beautifully.
- 1 teaspoon salt – Essential for enhancing all the flavors in this dish.
- 1 teaspoon black pepper – Freshly cracked black pepper gives a nice kick to the marinade.
- 1 tablespoon balsamic vinegar – This adds a touch of sweetness and acidity, balancing the richness of the steak.
For the Toppings
- 8 ounces burrata cheese (sliced) – Creamy burrata melts beautifully on warm steak, bringing a luxurious texture and taste.
- 1/2 cup pesto (store-bought or homemade) – Offers vibrant basil notes that elevate your Grilled Flank Steak with Burrata and Pesto to new heights.
- 1 cup arugula (for garnish) – Fresh arugula adds a peppery contrast that brightens up each bite.
Step-by-Step Grilled Flank Steak with Burrata and Pesto
1. Combine ingredients for the marinade by mixing 2 tablespoons of olive oil, 2 cloves of minced garlic, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 tablespoon of balsamic vinegar in a bowl until well blended.
2. Marinate the flank steak by placing it in a resealable plastic bag and pouring the prepared marinade over it. Seal the bag tightly and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor absorption.
3. Preheat your grill to high heat, preparing for that perfect sear! Once ready, remove the flank steak from the marinade and discard any leftover marinade to prevent flare-ups.
4. Grill the steak for about 5-7 minutes on each side. Aim for an internal temperature of 130°F for medium-rare; you want those beautiful grill marks and a juicy texture.
5. Rest the steak after grilling by removing it from the heat and letting it sit for 5 minutes. This allows the juices to redistribute, making every slice tender and flavorful.
6. Slice against the grain into thin strips to enhance tenderness. On a serving platter, arrange your beautifully sliced grilled flank steak, then top it with 8 ounces of sliced burrata cheese and drizzle with ½ cup of pesto. Garnish with a cup of fresh arugula for that vibrant touch!
Optional: Drizzle with extra balsamic glaze for added sweetness.
Exact quantities are listed in the recipe card below.
Expert Tips
- Marinade Time Matters: Ensure you marinate the flank steak for at least 30 minutes; longer allows for deeper flavor penetration, enhancing your grilled flank steak with burrata and pesto.
- Grill Temperature: Preheat your grill to high heat; this helps achieve a beautiful sear while keeping the inside juicy.
- Resting is Key: Let the grilled steak rest for 5 minutes before slicing. This step prevents juices from escaping, ensuring each bite is succulent.
- Slice Against the Grain: Always slice the steak against the grain to maximize tenderness, making your meal even more enjoyable.
- Burrata Handling: Be gentle when slicing burrata cheese to maintain its creamy texture. This will make your presentation as delightful as the taste!
How to Store and Freeze Grilled Flank Steak with Burrata and Pesto
- Fridge: Store leftovers in an airtight container for up to 3 days. Keep the burrata separate until ready to serve for optimal creaminess.
- Freezer: The grilled flank steak can be frozen for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
- Reheating: Thaw overnight in the fridge before reheating. Warm the steak gently in a skillet over low heat or in the microwave for best texture.
- Burrata & Pesto: Consume burrata within 1-2 days if not used immediately. Pesto can last up to a week in the fridge, stored in a sealed jar, with a thin layer of olive oil on top to keep it fresh.
Grilled Flank Steak with Burrata and Pesto Variations
Feel free to get creative and tailor this dish to suit your taste buds!
- Herb-Infused: Add fresh herbs like rosemary or thyme to the marinade for an aromatic twist. These fragrant herbs will elevate the steak’s flavor, making each bite a delightful experience.
- Spicy Kick: Incorporate red pepper flakes or diced jalapeños into the marinade for added heat. This fiery addition pairs wonderfully with the creamy burrata and vibrant pesto, creating a balance of flavors.
- Citrus Zest: Squeeze fresh lemon or lime juice over the steak before grilling for a zesty brightness. The citrus notes brighten up the richness of the cheese, enhancing the overall freshness of the dish.
- Vegan Alternative: Substitute flank steak with grilled portobello mushrooms for a delicious plant-based option. The meaty texture of portobellos holds up well, while their earthy flavor complements the burrata beautifully.
- Nutty Pesto: Use walnut or cashew-based pesto instead of traditional basil pesto. This variation introduces a new dimension of nuttiness that pairs perfectly with the tenderness of the steak.
- Cheese Swap: Replace burrata with creamy goat cheese or feta for a different cheese profile. Each option lends its unique tang and creaminess, offering a delightful contrast to the grilled meat.
- Greens Galore: Swap arugula with fresh spinach or mixed greens to change up your garnish. This small adjustment brings in new textures and flavors while maintaining a refreshing touch.
Make Ahead Options
This Grilled Flank Steak with Burrata and Pesto is a fantastic choice for meal prep, allowing you to savor those summer flavors any day of the week. You can prepare the marinade by mixing 2 tablespoons of olive oil, 2 minced garlic cloves, 1 teaspoon each of salt and black pepper, and 1 tablespoon of balsamic vinegar up to 24 hours in advance. Simply place the flank steak in a resealable plastic bag with the marinade and refrigerate for at least 30 minutes or up to 2 hours. For toppings, slice the burrata cheese and have your pesto ready (store-bought or homemade) up to 3 days ahead, along with washing and drying the arugula. When you’re ready to serve, grill the marinated steak for about 5-7 minutes on each side until it reaches an internal temperature of 130°F for medium-rare. Let it rest for 5 minutes before slicing against the grain. Finally, arrange everything on a platter for a stunning presentation that’s sure to impress!
Grilled Flank Steak with Burrata and Pesto Questions Answered
What type of flank steak should I use for this recipe?
Look for a well-trimmed 1-pound flank steak at your local butcher or grocery store. Ideally, choose grass-fed beef for richer flavor and tenderness. Make sure it’s patted dry to help the marinade adhere better.
How long can I marinate the flank steak?
You can marinate the flank steak for at least 30 minutes, but for optimal flavor, consider marinating it for up to 2 hours in the refrigerator. This allows the garlic, balsamic vinegar, and spices to penetrate the meat beautifully.
Can I make this dish ahead of time?
Yes! You can prepare the marinade and marinate the steak earlier in the day, then grill it right before serving. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat to maintain tenderness.
What can I substitute for burrata cheese?
If you can’t find burrata cheese, fresh mozzarella is a great alternative. While it lacks some of the creaminess, it still offers that delightful texture and mild flavor that pairs well with pesto.
Is this recipe suitable for meal prep?
Absolutely! This Grilled Flank Steak with Burrata and Pesto serves 4 and is perfect for meal prep. Divide sliced steak into individual containers with pesto drizzled on top and a handful of arugula for a deliciously satisfying lunch throughout the week.
What should I do if my steak is tough after grilling?
To avoid tough steak, ensure you’re slicing against the grain after resting it for about 5 minutes. If it’s still chewy, you may have overcooked it; aim for an internal temperature of 130°F for medium-rare (grill about 5-7 minutes on each side).
Grilled Flank Steak with Burrata and Pesto
Ingredients
Method
- In a bowl, combine olive oil, minced garlic, salt, black pepper, and balsamic vinegar. Mix well.
- Place the flank steak in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 30 minutes, or up to 2 hours.
- Preheat the grill to high heat. Remove the steak from the marinade and discard the marinade.
- Grill the steak for about 5-7 minutes on each side, or until it reaches an internal temperature of 130°F for medium-rare.
- Remove the steak from the grill and let it rest for 5 minutes. Slice against the grain into thin strips.
- On a serving platter, arrange the sliced steak. Top with burrata cheese and drizzle with pesto. Garnish with arugula.
