Grilled Steak and Pesto

Turn an ordinary weeknight meal into something special with this mouthwatering pesto steak. The peppery arugula pesto combined with charred sweet corn and smooth burrata makes a perfect flavor mix that'll have your dinner guests thinking they're at a fancy restaurant.

I whipped this up for my hubby's birthday dinner the first time, and now it's what everyone wants whenever we're celebrating something. The spicy arugula pesto and sweet honey marinade combo really does something amazing on your plate.

What You'll Need

• Flank steak: Budget-friendly meat that gets super tender with the right marinade and cooking
• Extra virgin olive oil: Don't skimp here—grab the good stuff since it's key in the marinade and pesto
• Honey: Gives that natural sweetness and helps the steak brown up beautifully on the grill
• Garlic: Adds that must-have flavor kick to both your marinade and pesto
• Red wine vinegar: Softens the meat and balances out all the flavors
• Soy sauce: Brings that deep savory goodness to your marinade
• Arugula: Adds a spicy kick to the pesto that's just perfect with steak
• Basil: Gives that traditional herb flavor to your pesto
• Parmesan cheese: Grate it fresh yourself for the tastiest pesto
• Pine nuts: Give them a quick toast before adding to really bring out their nutty flavor
• Burrata cheese: The soft middle turns into a dreamy sauce when it meets the hot steak
• Fresh corn: Summer corn brings sweetness and crunch that works wonders with rich steak

Easy Cooking Method

Prep the Marinade:

Mix up olive oil, honey, garlic, red wine vinegar, soy sauce, and black pepper in a bowl. Pour it all over your flank steak in a flat dish, making sure it's totally covered. Let it sit for at least half an hour, or stick it in the fridge overnight if you want even more flavor.

Get the Grill Ready:

Fire up your grill to high heat around 450500°F. Make sure to scrub and oil those grates so nothing sticks.

Whip Up the Pesto:

Throw fresh arugula, basil, olive oil, grated parmesan, pine nuts, lemon zest, garlic and salt into your food processor. Blend until it's smooth but still has a bit of texture. Add some fresh ground black pepper to taste. You want it bright green and easy to spread.

Cook Everything:

Toss the flank steak and corn right on the hot grill. Cook the steak about 35 minutes on each side until it hits 132°F inside for medium rare. Flip the corn now and then until it gets some char marks and turns tender, about 10 minutes total.

Let the Meat Rest:

Move the grilled steak to a cutting board and don't touch it for at least 5 minutes. This super important step lets all the juices move back through the meat so it stays juicy.

Put It All Together:

Cut the steak into thin slices across the grain so it's nice and tender. Cut the kernels off the corn cobs. Put the steak slices on plates, add torn pieces of burrata and corn kernels. Drizzle plenty of that arugula pesto over everything.

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This meal has a special place in our family story since it was the first thing I cooked after we moved into our new house. The smell of steak on the grill and fresh pesto christened our patio and became an instant memory. Now whenever I make it, we think about that first dinner under the stars.

Delicious Marinade Secrets

The honey doesn't just make the marinade sweet. It helps the steak turn that beautiful brown color when it hits the hot grill. Want to switch things up? Try using balsamic vinegar instead of red wine vinegar. This marinade works great with other cuts too, like ribeye or sirloin, but you'll need to adjust how long you cook them based on how thick they are.

Tasty Ways to Serve

This pesto steak fits right in as part of a bigger meal. Serve it with some roasted cherry tomatoes, crusty bread for sopping up extra pesto, or a simple arugula salad with lemon and olive oil dressing. If you want something more filling, add some grilled potatoes or creamy polenta to soak up all those yummy juices.

Prep Ahead Options

What's great about this dish is how flexible it is. You can make the arugula pesto up to 3 days before and keep it in the fridge with a thin layer of olive oil on top so it doesn't turn brown. The steak can sit in the marinade overnight, which makes this perfect when you've got company coming. Just fire up the grill when your guests arrive and dinner will be ready in no time.

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This dish shows how basic ingredients can come together to make something truly amazing. Give it a try next time you have friends over and enjoy every single bite!

Frequently Asked Questions

→ How long should I let the steak marinate?

Give the steak at least 30 minutes to soak up the marinade, but leaving it overnight in the fridge amps up the flavor. Make sure to refrigerate for periods beyond two hours to keep it safe.

→ Is there a good substitute for flank steak?

Sure thing. Skirt steak, hanger steak, or flat iron cuts work just as well with this marinade. Adjust your grilling time as needed for the thickness of the cut and your preferred doneness.

→ What can I use if I don’t have pine nuts?

No pine nuts? No problem. Try walnuts, almonds, or even pistachios. Each will bring its own twist to the pesto but will still taste delicious.

→ Can I prep the arugula pesto ahead of time?

Absolutely. Make the pesto up to three days in advance and stash it in a sealed container in the fridge. To stop it from browning, drizzle a bit of olive oil on top before closing it up. You can also freeze it in small portions if you need it to last longer.

→ What should I use if I can’t get burrata?

If burrata’s not an option, fresh mozzarella, stracciatella, or even a generous spoonful of ricotta cheese will do the job. Each one adds that creamy touch to balance the steak and pesto.

→ How do I make sure my steak is medium-rare?

For medium-rare, aim for 132°F (55°C) in the center. A meat thermometer is best for accuracy, but if you go by feel, press your thumb and middle finger together. The base of your thumb should feel like medium-rare steak.