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Grilled Flank Steak with Burrata and Pesto

A delicious grilled flank steak topped with creamy burrata and fresh pesto, perfect for a summer meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Flank Steak
  • 1 pound flank steak trimmed and patted dry
Marinade
  • 2 tablespoons olive oil for marinade
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon balsamic vinegar
Toppings
  • 8 ounces burrata cheese sliced
  • 1/2 cup pesto store-bought or homemade
  • 1 cup arugula for garnish

Method
 

Prepare the Marinade
  1. In a bowl, combine olive oil, minced garlic, salt, black pepper, and balsamic vinegar. Mix well.
Marinate the Steak
  1. 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.
Grill the Steak
  1. Preheat the grill to high heat. Remove the steak from the marinade and discard the marinade.
  2. Grill the steak for about 5-7 minutes on each side, or until it reaches an internal temperature of 130°F for medium-rare.
Rest and Slice
  1. Remove the steak from the grill and let it rest for 5 minutes. Slice against the grain into thin strips.
Serve
  1. On a serving platter, arrange the sliced steak. Top with burrata cheese and drizzle with pesto. Garnish with arugula.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 5gProtein: 35gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gCholesterol: 100mgSodium: 600mgPotassium: 600mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 3mg

Notes

For best results, let the steak marinate for at least 1 hour. Adjust cooking time based on desired doneness.

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