Imagine sinking your teeth into a perfectly grilled flank steak, its smoky char mingling with the rich, creamy burrata that melts in your mouth. Each bite bursts with flavor as the vibrant basil pesto dances on your palate, making this dish not just a meal but an experience to savor, especially on those balmy summer nights when laughter and good company fill the air.
This Grilled Flank Steak with Burrata and Pesto is more than just food; it’s a celebration of flavors that brings back memories of backyard barbecues and sun-kissed gatherings with friends. Picture yourself serving this culinary masterpiece at your next summer soirée, where each slice of steak paired with the luscious cheese and fragrant pesto will leave everyone clamoring for seconds—and perhaps even a recipe swap or two!
Why Is Grilled Flank Steak with Burrata and Pesto So Irresistibly Good?
Savor the rich flavors of perfectly grilled flank steak, marinated in olive oil, salt, and pepper. Indulge in the creamy goodness of fresh burrata that complements the savory meat beautifully. Elevate your meal with vibrant basil pesto, adding a refreshing touch. Impress your guests effortlessly—this dish is quick to prepare, taking just 25 minutes from start to finish! Versatile enough for any summer gathering, it’s a guaranteed crowd-pleaser that will have everyone asking for seconds.
Grilled Flank Steak with Burrata and Pesto Ingredients
For the Flank Steak
- 1 pound flank steak (trimmed) – This cut is perfect for grilling, offering rich flavor and tenderness when cooked correctly.
- 2 tablespoons olive oil (for marinating) – Helps to lock in moisture and adds a delightful depth of flavor to the steak.
- 1 teaspoon salt (to taste) – Enhances the natural flavors of the meat; adjust according to preference.
- 1 teaspoon black pepper (freshly ground) – Freshly ground pepper provides a robust kick that complements the steak beautifully.
For the Burrata and Pesto
- 8 ounces burrata cheese (fresh) – Creamy and luscious, burrata adds a luxurious touch to your dish that pairs wonderfully with the grilled steak.
- 1 cup basil pesto (store-bought or homemade) – This aromatic sauce brings vibrant flavors that elevate the entire meal, making it irresistibly delicious.
For Garnish
- 1 tablespoon fresh basil (chopped) – Adds a burst of freshness and color, enhancing both presentation and flavor.
- 1 tablespoon balsamic glaze (for drizzling) – A sweet and tangy finish that perfectly balances the richness of the burrata and steak.
Directions: Grilled Flank Steak with Burrata and Pesto
1. Preheat the grill to medium-high heat.
Get your grill ready, allowing it to reach a lovely medium-high temperature, perfect for achieving that signature char on the flank steak.
2. Combine olive oil, salt, and black pepper.
In a mixing bowl, whisk together 2 tablespoons of olive oil, 1 teaspoon of salt, and 1 teaspoon of freshly ground black pepper to create a flavorful marinade for your steak.
3. Rub the mixture all over the flank steak.
Generously coat your trimmed 1 pound flank steak with this marinade, ensuring every inch is covered in those delicious flavors.
4. Marinate for at least 15 minutes.
Allow the steak to soak in all that goodness for at least 15 minutes while you prepare the grill—this enhances its tenderness and flavor.
5. Place the marinated flank steak on the grill.
Grill the steak for about 5-7 minutes on each side for a perfect medium-rare finish, creating beautiful grill marks as it cooks.
6. Check with a meat thermometer.
Aim for an internal temperature of 130°F (54°C) for that juicy medium-rare texture we all love; it should feel firm yet slightly springy.
7. Remove from the grill and let it rest.
Take your grilled flank steak off the heat and let it rest for about 5 minutes; this step ensures all those flavorful juices are locked in when you slice it.
8. Slice against the grain into thin strips.
Cut your rested flank steak into thin strips against the grain to maximize tenderness and showcase its juicy interior.
9. Arrange on a serving platter with burrata and pesto.
On your serving dish, artfully lay out the sliced steak alongside dollops of fresh burrata cheese and drizzle everything generously with basil pesto.
10. Garnish with chopped basil and balsamic glaze before serving.
Finish this beautiful presentation by sprinkling chopped fresh basil and adding a drizzle of balsamic glaze to elevate those vibrant flavors even further.
Optional: Drizzle extra pesto over individual portions for added flavor.
Exact quantities are listed in the recipe card below.
Expert Tips
- Marination Time Matters: Letting the flank steak marinate for at least 15 minutes ensures maximum flavor absorption; don’t rush this step!
- Grill Temperature: Preheating your grill to medium-high heat is essential. This helps achieve a nice sear while keeping the inside juicy for your grilled flank steak with burrata and pesto.
- Check Internal Temperature: Use a meat thermometer to avoid overcooking. Aim for 130°F (54°C) for perfect medium-rare—trust me, it makes a difference!
- Rest Before Slicing: Allow the grilled flank steak to rest for 5 minutes after grilling. This helps redistribute juices, preventing dryness when you slice it.
- Slice Against the Grain: For tender bites, always slice the flank steak against the grain. This simple technique enhances chewability and elevates your dish.
- Don’t Skip the Garnish: A drizzle of balsamic glaze and fresh basil not only adds visual appeal but also elevates flavors in your grilled flank steak with burrata and pesto.
How to Store and Freeze Grilled Flank Steak with Burrata and Pesto
- Fridge: Store leftover Grilled Flank Steak with Burrata and Pesto in an airtight container for up to 3 days. Keep burrata separate to maintain its creaminess.
- Freezer: For longer storage, freeze the grilled flank steak wrapped tightly in plastic wrap or aluminum foil for up to 3 months. Avoid freezing burrata as it can change texture.
- Reheating: Thaw in the fridge overnight, then reheat the steak gently in a skillet or microwave until warmed through. Add fresh pesto just before serving for best flavor.
- Fresh Ingredients: Use fresh basil and pesto within a week for optimal taste, storing them in airtight containers in the fridge.
Grilled Flank Steak with Burrata and Pesto Your Way
Feel free to explore your creativity and make this dish uniquely yours with these delightful twists!
- Herb-Infused: Marinate the flank steak with fresh herbs like rosemary or thyme for an aromatic boost. The added fragrance will elevate the entire dish, creating a mouthwatering experience.
- Spicy Kick: Add a teaspoon of crushed red pepper flakes to the olive oil marinade for some heat. This subtle spice will awaken your taste buds, bringing a lively energy to your summer meal.
- Cheese Swap: Replace burrata with creamy goat cheese for a tangy flavor profile. The richness of the goat cheese pairs beautifully with the pesto, adding a unique twist that’s sure to impress.
- Nutty Flavor: Mix pine nuts or walnuts into your basil pesto for added texture and depth. This will create a delightful crunch in every bite, making the dish even more satisfying.
- Citrus Zing: Squeeze fresh lemon juice over the grilled steak before serving for a refreshing finish. The citrus notes will brighten up the flavors, making each mouthful feel like sunshine on your plate.
- Vegan Option: Use grilled portobello mushrooms instead of flank steak and cashew cream in place of burrata for a plant-based delight. The earthy flavors combined with creamy textures will give you a deliciously satisfying alternative.
- Sweet Drizzle: Instead of balsamic glaze, try drizzling honey over the top for a sweet contrast. This unexpected sweetness complements the savory elements perfectly, adding an exciting dimension to your meal.
Make Ahead Options
This Grilled Flank Steak with Burrata and Pesto is not just a delightful summer meal; it’s also perfect for meal prep! You can marinate the flank steak up to 24 hours in advance by combining 2 tablespoons of olive oil, 1 teaspoon of salt, and 1 teaspoon of freshly ground black pepper, rubbing it all over the trimmed steak. Additionally, both the burrata cheese and basil pesto can be prepared or purchased ahead of time, making your assembly a breeze. Just remember to grill the marinated steak right before serving for that fresh flavor—5-7 minutes on each side should do it. Once grilled, let it rest for 5 minutes before slicing against the grain. Assemble everything on a platter with dollops of burrata and a drizzle of pesto, topping it off with chopped basil and balsamic glaze. Enjoy your effortlessly elegant meal that saves you time without sacrificing taste!
Grilled Flank Steak with Burrata and Pesto Recipe FAQs
What should I look for when selecting flank steak?
When choosing flank steak, look for a piece that is bright red with minimal marbling. It should feel firm to the touch but not overly tough. Freshness is key, so check the sell-by date to ensure you’re getting the best quality for your delicious grilled flank steak.
How long can I store leftovers of grilled flank steak with burrata and pesto?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to let the steak cool completely before sealing it up to maintain its juiciness. Just remember that the burrata will start to lose its creamy texture, so enjoy this dish fresh whenever possible!
Can I freeze grilled flank steak?
Absolutely! You can freeze grilled flank steak for up to 2 months. To do this, slice the steak against the grain and place it in a freezer-safe bag, removing as much air as possible. Just thaw it in the refrigerator overnight before reheating gently on the grill or stovetop.
What if my flank steak is tough after grilling?
If your flank steak turns out tough, it might not have been marinated long enough or sliced incorrectly. Always slice against the grain into thin strips; this helps break down muscle fibers for a more tender bite. Consider marinating it longer than 15 minutes next time—up to 2 hours can really enhance tenderness and flavor!
How many servings does this recipe yield?
This recipe makes about 4 servings, perfect for a summer gathering or a cozy family dinner. Each serving has approximately 450 calories, making it a satisfying yet balanced meal when paired with fresh basil pesto and creamy burrata.
Is there a substitute for burrata cheese?
If you can’t find burrata, fresh mozzarella works wonderfully as an alternative! While it won’t have that rich creaminess inside, drizzling some extra olive oil over it can add a nice touch. Alternatively, you could try goat cheese for a tangy twist that complements the flavors beautifully!
Grilled Flank Steak with Burrata and Pesto
Ingredients
Method
- Preheat the grill to medium-high heat.
- In a mixing bowl, combine olive oil, salt, and black pepper. Rub the mixture all over the flank steak.
- Let the steak marinate for at least 15 minutes.
- Place the marinated flank steak on the grill and cook for about 5-7 minutes on each side for medium-rare.
- Use a meat thermometer to check for an internal temperature of 130°F (54°C).
- Remove the steak from the grill and let it rest for 5 minutes before slicing.
- Slice the flank steak against the grain into thin strips.
- On a serving platter, arrange the sliced steak, dollops of burrata, and drizzle with pesto.
- Garnish with chopped basil and balsamic glaze before serving.
