Steak with Arugula Pesto (Print Version)
# Ingredients:
→ Main
01 -
700g beef flank steak
→ Marinade
02 -
2 tablespoons red wine vinegar
03 -
60ml pure olive oil
04 -
2 tablespoons soy sauce
05 -
60ml honey
06 -
½ teaspoon ground black pepper
07 -
2 garlic cloves, minced or grated
→ Pesto Made with Arugula
08 -
240ml good-quality olive oil
09 -
¼ cup fresh basil, firmly packed
10 -
2 cups raw arugula leaves, packed tightly
11 -
1 clove garlic, smashed
12 -
45g toasted pine nuts
13 -
100g parmesan cheese, grated finely
14 -
1 teaspoon coarse kosher salt
15 -
1 tablespoon finely grated lemon zest
16 -
Black pepper (freshly cracked), adjust to your liking
→ Serve With
17 -
Season lightly with pepper and salt
18 -
4 ears of sweet corn
19 -
2 balls of burrata cheese (115g), pulled into small chunks
# Instructions:
01 -
Combine all the marinade ingredients in a bowl and whisk until blended. Pour it over the steak in a large zip-top bag or a shallow dish. Chill for at least 30 minutes or leave overnight for deeper flavor.
02 -
Set your grill to high heat and let it preheat while you prep other things.
03 -
Toss arugula, basil, parmesan, pine nuts, lemon zest, garlic, oil, and salt into a blender or food processor. Blend until it’s all smooth and creamy, then add black pepper to suit your taste.
04 -
Put the marinated steak and ears of corn on the hot grill. Steak needs 3-5 minutes per side if you want it to stay on the pink side in the middle (internal temperature should hit 55°C). Let it rest on a cutting board for 5 minutes before slicing. Cook corn till some spots are slightly darkened, about 10 minutes total.
05 -
Carve the steak across the grain into thin slices, then get the kernels off the cobs.
06 -
Lay the sliced steak out on plates with the torn burrata and grilled corn. Add a generous scoop of the pesto on top and serve while warm.
# Notes:
01 -
Let the steak sit out for a bit so it’s not cold before grilling—it cooks more evenly.
02 -
Extra pesto stores well up to 5 days in the fridge or can be frozen to use later.