Pesto Steak (Grilled Flank Steak with Burrata & Pesto)
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
Description
Pesto Steak with Burrata is a bold, fresh, and elegant dish that combines juicy grilled flank steak with creamy burrata and vibrant pesto sauce. The rich, herby pesto paired with the tender steak creates a perfect balance of flavors, while the burrata adds a creamy, luxurious finish. This dish is perfect for a summer dinner, special occasion, or an elevated weeknight meal.
Ingredients
Steak
- 1 ½ to 2 lbs flank steak
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
Pesto
- 2 cups fresh basil leaves
- 1/3 cup olive oil
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic
- 2 tablespoons pine nuts (or walnuts)
- Salt and pepper, to taste
Toppings
- 1 ball burrata cheese
- 1 cup cherry tomatoes
- 1/2 cup grilled or roasted corn (optional)
- Fresh basil leaves, for garnish
Instructions
Start by preparing the steak. Pat it dry with paper towels, then rub it with olive oil, salt, pepper, garlic powder, and oregano. Let it sit at room temperature for about 20–30 minutes to ensure even cooking and better flavor.
While the steak rests, prepare the pesto by blending basil, olive oil, Parmesan, garlic, and pine nuts in a food processor until smooth. Adjust seasoning with salt and pepper. Set aside, allowing the flavors to develop.
Preheat your grill to high heat. Place the steak on the hot grill and cook for about 4–6 minutes per side, depending on thickness and desired doneness. Aim for medium-rare to medium for the best texture and juiciness.
Once cooked, remove the steak from the grill and let it rest for at least 5–10 minutes. This step is important to keep the juices inside the meat.
Slice the steak against the grain into thin strips to ensure tenderness.
Arrange the sliced steak on a serving platter. Spoon generous amounts of pesto over the top, allowing it to coat the meat. Tear the burrata and place it over the steak so it melts slightly from the warmth.
Add cherry tomatoes and corn around the steak for color and freshness. Finish with fresh basil leaves and a drizzle of olive oil if desired.
Notes
- Always slice flank steak against the grain
- Resting the steak is essential for juiciness
- High heat gives the best sear
- Fresh pesto tastes better than store-bought
- Burrata should be added just before serving
Nutrition
- Serving Size: 4 servings
- Calories: 520 per serving
Variations
- Use skirt steak instead of flank steak
- Add arugula for a fresh peppery layer
- Replace burrata with mozzarella or feta
- Add balsamic glaze drizzle
- Use sun-dried tomato pesto for a twist
Serving Suggestions
- Serve with crusty bread or garlic bread
- Pair with roasted vegetables or potatoes
- Add a side salad for a lighter meal
- Serve over pasta or rice
- Great for sharing platters
Tips
- Bring steak to room temperature before grilling
- Do not overcook for best tenderness
- Use a sharp knife for clean slices
- Let burrata come to room temperature
- Taste pesto before serving and adjust seasoning
Prep Time / Cook Time / Total Time
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Serving Size
Serves: 4 servings
Nutritional Info (Approx.)
Calories: 520 per serving
Protein: 40g
Fat: 35g
Carbohydrates: 6g
FAQs
What is the best doneness for flank steak?
Flank steak is best served medium-rare to medium. Cooking it beyond that can make it tougher since it is a lean cut. Keeping it slightly pink inside ensures it stays tender and juicy.
Why do I need to slice the steak against the grain?
Flank steak has long muscle fibers, and slicing against the grain shortens those fibers, making the meat much more tender and easier to chew. This step makes a big difference in texture.
Can I make pesto ahead of time?
Yes, pesto can be made ahead and stored in the refrigerator for up to 3 days. To keep it fresh and green, cover it with a thin layer of olive oil before storing.
Can I cook this steak without a grill?
Absolutely. You can use a cast iron skillet or grill pan on the stovetop. Cook over high heat to get a good sear on both sides, similar to grilling.
What can I use instead of burrata?
If burrata is not available, you can use fresh mozzarella, ricotta, or even feta cheese. Each will give a slightly different texture and flavor but still works well with pesto and steak.