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.