The sun was setting, casting a warm glow over the backyard as the grill heated up—it’s that moment that brings so much joy to summer evenings. My recipe for Pesto Steak, featuring grilled flank steak topped with creamy burrata and zesty arugula pesto, will elevate your outdoor gatherings. This dish not only delivers a robust protein punch but also keeps your prep time short—perfect for those busy weeknights or impromptu BBQs. Each tender bite is a wonderful blend of savory and sweet, while the refreshing pesto adds a vibrant twist that’s as visually stunning as it is delicious. Ready to impress your friends and family? Let’s dive into this seasonal delight!

Why is this Pesto Steak a must-try?

Unmatched Flavor: The combination of marinated flank steak and creamy burrata creates a mouthwatering dish that bursts with flavor.

Refreshing Twist: The zesty arugula pesto elevates each bite, offering a unique freshness that’s perfect for summer.

Quick & Easy: With minimal prep time, this recipe is ideal for busy evenings or last-minute BBQs.

Crowd-Pleasing: Impress your guests with a dish that looks as good as it tastes—perfect for outdoor gatherings!

Protein-Packed: Each serving delivers a satisfying amount of protein, making it a great choice for active lifestyles.

For more mouthwatering steak recipes, check out this Caprese Grilled Steak or explore the indulgent flavors of Steak Cheddar Potato.

Pesto Steak Ingredients

• Get ready for a flavor explosion!

For the Steak and Marinade

Flank Steak – The main protein; marinate to enhance tenderness.
Extra Virgin Olive Oil – Adds richness; swap for avocado oil for a unique twist.
Honey – Provides a touch of sweetness; use maple syrup for a vegan alternative.
Garlic – Intensifies flavor; roast it first for a milder punch.
Red Wine Vinegar – Brings acidity for meat tenderness; apple cider vinegar works well too.
Soy Sauce – Infuses umami goodness; opt for gluten-free tamari if needed.
Black Pepper – Adds a kick; freshly ground delivers the best flavor.

For the Pesto

Arugula – Gives a peppery punch; you can substitute with spinach for a softer flavor.
Basil – Freshens up the pesto; swap in cilantro for an exciting twist.
Parmesan Cheese – Creamy and umami-rich; nutritional yeast is a great vegan stand-in.
Pine Nuts – Adds nuttiness; walnuts or sunflower seeds can step in as substitutes.
Lemon Zest – Brightens the pesto; lime zest is a fine alternative if you’re out.

For the Topping

Burrata Cheese – A luxurious creamy finish; mozzarella can replace it, but lacks the richness.
Corn – Sweet and charred; other grilled vegetables can bring variety.

This Pesto Steak recipe is guaranteed to impress at your next summer gathering!

Step‑by‑Step Instructions for Pesto Steak

Step 1: Prepare the Marinade
In a mixing bowl, whisk together 1/4 cup of extra virgin olive oil, 2 tablespoons of honey, 3 minced garlic cloves, 2 tablespoons of red wine vinegar, 2 tablespoons of soy sauce, and freshly cracked black pepper to taste. Pour this flavorful marinade over the flank steak in a zip-top bag or shallow dish. Seal or cover and marinate for at least 30 minutes, but ideally overnight in the refrigerator for maximum flavor.

Step 2: Preheat the Grill
While the steak marinates, preheat your grill to high heat—around 450°F to 500°F. This ensures a good sear on the flank steak, which locks in the juices and creates a perfect char. Allow the grill to reach this temperature while you prepare the pesto and corn to make the process seamless.

Step 3: Make the Arugula Pesto
In a food processor, combine 2 cups of fresh arugula, 1/2 cup of basil, 1/2 cup of extra virgin olive oil, 1/4 cup of grated Parmesan cheese, 1/4 cup of pine nuts, the zest of 1 lemon, and 1 crushed garlic clove. Pulse until the mixture is finely chopped and well combined. Season with salt and pepper to taste. Transfer this vibrant and zesty arugula pesto to a bowl and set aside.

Step 4: Grill the Corn
Place husked corn on the preheated grill and cook for about 10 minutes, turning occasionally. You’ll know it’s ready when the kernels are charred and tender. Once done, remove the corn from the grill and let it cool slightly before cutting the kernels off the cob; this will add a sweet freshness to your dish.

Step 5: Grill the Flank Steak
Now, place the marinated flank steak on the grill. Cook for 3-5 minutes on each side, or until the internal temperature reaches 132°F for medium-rare. Look for a nice char on the outside, while the inside remains tender and juicy. After grilling, remove the steak and let it rest for 5 minutes to retain its juices.

Step 6: Slice the Steak and Serve
After resting, slice the flank steak against the grain into thin strips. Arrange the slices on a plate, and top generously with creamy burrata cheese, grilled corn, and a generous spoonful of arugula pesto. The combination of flavors in this Pesto Steak recipe will create a dish that’s not only stunning but irresistibly delicious. Serve warm and enjoy!

Storage Tips for Pesto Steak

Fridge: Store leftovers in an airtight container for up to 3 days. Keep the layers separate to maintain freshness.

Freezer: For longer storage, freeze Pesto Steak in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating: Reheat on a grill or stovetop over medium heat for best results; avoid microwave reheating as it can dry out the steak. Enjoy this delicious pesto steak warm for maximum flavor!

Marinade Storage: If you’ve made extra marinade, store it in the fridge for up to 5 days, or freeze it for future use to enhance your next steak dish.

Make Ahead Options

These Pesto Steak preparations are ideal for busy cooks looking to save time during the week! You can marinate the flank steak up to 24 hours in advance to enhance its flavor and tenderness; simply combine the marinade ingredients and pour it over the steak, refrigerating it until ready to grill. Additionally, the arugula pesto can be made 3 days ahead and stored in an airtight container in the fridge to maintain its vibrant color and freshness. To finish, just grill the marinated steak and corn, then plate it with burrata and the prepped pesto—resulting in a restaurant-quality dish with minimal effort and maximum deliciousness!

What to Serve with Flavor-Packed Grilled Flank Steak with Burrata & Arugula Pesto

Create a feast that will tantalize your taste buds with delightful sides to elevate the star of your meal.

Creamy Mashed Potatoes: Silky and rich, these mashed potatoes offer a comforting contrast to the bold flavors of the steak.
Grilled Asparagus: Lightly charred, this vibrant vegetable adds a crispiness that balances the steak’s richness and enhances the summer vibe.
Arugula Salad with Lemon Vinaigrette: The peppery notes of arugula paired with a zesty dressing will brighten your plate and cleanse the palate effectively.
Charred Corn on the Cob: Sweet and smoky, this classic summer-side pairs beautifully with the savory steak, embodying the essence of outdoor grilling.
Caprese Salad: Fresh tomatoes, mozzarella, and basil harmonize with the richness of the burrata, providing a refreshing burst between bites.
Paloma Cocktail: A sparkling citrus drink that complements the steak’s flavors while its refreshing notes take your summer gathering to the next level.

For a dessert, consider serving a light lemon sorbet. Its tartness will cleanse your palate and provide a refreshing finish to your summer meal.

Expert Tips for Pesto Steak

Perfect Marinade Time: Allow your flank steak to marinate for at least 30 minutes, but overnight is optimal for the best flavor and tenderness.

Room Temperature Steak: Let the steak sit at room temperature for about 30 minutes before grilling. This promotes even cooking and better texture.

Meat Thermometer Magic: Invest in a meat thermometer to achieve the ideal doneness; 132°F for medium-rare keeps it juicy.

Slice Against the Grain: Always slice the steak against the grain. This ensures each bite is tender and easy to chew, enhancing your pesto steak experience.

Grill Temp Awareness: Preheat your grill to high heat (450°F to 500°F). This helps achieve that delightful char while locking in the juices.

Freshness Counts: Use fresh ingredients for the pesto to maximize flavor. Store any leftover pesto in an airtight container to keep it vibrant.

Pesto Steak Variations & Substitutions

Feel free to get creative with this recipe and customize it to your family’s taste!

Alternate Steak Cuts: Try skirt steak or sirloin for a slightly different flavor and texture. Both options will remain juicy and delicious when marinated properly.
Herb Swaps: Use cilantro or parsley in the pesto instead of basil and arugula for a fresh twist that’s irresistible. the vibrant flavors of cilantro can really brighten up this dish!
Vegan Pesto: Substitute the Parmesan cheese with nutritional yeast for a vegan-friendly option that retains the savory depth of flavor. Your vegan friends will appreciate this thoughtful touch without sacrificing taste!
Gluten-Free Option: Replace soy sauce with gluten-free tamari for an umami packed marinade that everyone can enjoy. This small swap ensures no one misses out on the flavors!
Heat It Up: Add crushed red pepper flakes to the marinade for a spicy kick that will excite your taste buds. It adds a layer of warmth that pairs beautifully with the creamy burrata.
Green Goodness: Serve the steak on a bed of mixed greens instead of grilled corn for a lighter, fresh twist that works beautifully in summer. The greens add a nice crunch and a refreshing contrast.
Cheesy Delight: Swap burrata for a thick slice of fresh mozzarella or ricotta if you’re in a pinch. While the texture will differ, they still create a delightful creamy finish.

If you’re looking for more culinary delights, you might want to explore the flavors of Steak Queso Rice or the mouthwatering Butter Brazilian Steak! Enjoy your cooking adventure!

Pesto Steak Recipe FAQs

How do I select the best flank steak?
Absolutely! When choosing flank steak, look for a cut that is bright red with a nice marbling of fat throughout. Avoid any steaks with dark spots or excessive browning, which can indicate spoilage. Fresh steak should feel firm yet slightly tender when pressed.

What’s the best way to store leftover Pesto Steak?
For optimal freshness, store any leftover Pesto Steak in an airtight container in the fridge for up to 3 days. To reheat, use a grill or stovetop over medium heat to maintain the meat’s juiciness. Avoid the microwave, as it can dry out the steak, making it less enjoyable.

Can I freeze Pesto Steak, and if so, how?
Certainly! To freeze Pesto Steak, wrap it tightly in plastic wrap and then place it in a freezer-safe container or heavy-duty zip-top bag. This way, it can be stored for up to 3 months. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight before reheating on the grill or stovetop.

Is there a gluten-free option for this recipe?
Yes, absolutely! To make this recipe gluten-free, substitute regular soy sauce with gluten-free tamari. Also, double-check that other ingredients, like the red wine vinegar, do not contain gluten. This way, you can enjoy the full flavors of the Pesto Steak without any dietary concerns.

What if my steak isn’t as tender as expected after grilling?
No worries! If your steak doesn’t turn out as tender as you wished, it may be due to slicing against the grain. Always ensure to slice the steak perpendicular to the muscle fibers, which breaks them for a more tender bite. Additionally, marinating for the suggested time is key to enhancing tenderness, so keep that in mind for next time!

How long can I keep the arugula pesto?
The arugula pesto can be stored in the fridge for up to 5 days in an airtight container; just be sure to drizzle a little olive oil on top to prevent oxidation. If you want to keep it longer, considering freezing it in ice cube trays can be great! This way, you can pop out a cube when you need an instant flavor booster in the future.