Stepping into my backyard, the warm summer sun wraps around me like a cozy blanket, igniting my desire to fire up the grill. Today, I’m thrilled to share my favorite summer meal: Pesto Steak, featuring marinated grilled flank steak topped with creamy burrata and a vibrant arugula pesto. This dish is not just a feast for the eyes; each tender bite is a celebration of flavors that brings joy to any gathering. With quick prep and a unique twist that’s a crowd-pleaser, it’s perfect for the busy home chef looking to shake off fast-food habits. Are you ready to create a masterpiece that will impress and satisfy? Let’s dive in!
Why is Pesto Steak a summer essential?
Unforgettable Flavor: This Pesto Steak is a flavor explosion with its sweet and savory marinade, vibrant pesto, and rich burrata, making every bite memorable.
Quick and Easy: With just a few steps, you can transform a simple grilled steak into a gourmet meal, perfect for busy weeknights or summer gatherings.
Versatile Appeal: Feel free to mix and match ingredients, like swapping flank steak for sirloin or adding your favorite vegetables to the grill.
Crowd-Pleasing: Whether you’re entertaining friends or having a family dinner, this dish is sure to impress and satisfy every taste bud, leaving everyone asking for seconds!
Fresh and Healthy: Packed with protein and vitamins A and C, this dish is not just delicious but also a healthier alternative to fast food—perfect for revitalizing your summer menu!
Pesto Steak Ingredients
For the Steak Marinade
- Flank Steak – Main protein; offers rich beefy flavor. Note: Can substitute with sirloin for a different flavor profile.
- Extra Virgin Olive Oil – Adds a fruity richness to the marinade. Use avocado oil as a substitute for a lighter taste.
- Honey – Sweetness balances the savory elements in the marinade. Maple syrup can be used for a vegan option.
- Garlic – Enhances flavor; can be used minced or grated. Shallots can be used as an alternative for a milder taste.
- Red Wine Vinegar – Provides acidity that tenderizes the meat. Balsamic vinegar works as a substitute for a sweeter flavor.
- Soy Sauce – Adds umami and saltiness. Coconut aminos can be a gluten-free substitute.
- Black Pepper – Seasoning for warmth and spice; adjust to taste.
For the Arugula Pesto
- Arugula – Base for the pesto; peppery flavor. Spinach or kale can be substituted for a milder pesto.
- Basil – Lends freshness to the pesto; essential for traditional flavor. Omit or replace with parsley for variation.
- Parmesan Cheese – Adds richness and umami in the pesto. Nutritional yeast can substitute for a vegan option.
- Pine Nuts – Provide richness and texture in the pesto. Walnuts or cashews can be good alternatives.
- Lemon Zest – Brightens the flavors in pesto. Lime zest can be used as an alternative.
For Grilling
- Corn – Served charred; adds sweetness and texture. Zucchini or bell peppers can replace corn for a different vegetable option.
- Burrata Cheese – Creamy topping that enhances the steak. Fresh mozzarella can be used instead, though it lacks the creaminess.
Prepare these ingredients to create your delicious Pesto Steak that will elevate your summer meal gatherings!
Step‑by‑Step Instructions for Pesto Steak
Step 1: Marinate Steak
In a medium bowl, whisk together the olive oil, honey, minced garlic, red wine vinegar, soy sauce, and black pepper to create the marinade for your Pesto Steak. Pour this over the flank steak, ensuring it’s evenly coated. Cover the dish with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or ideally up to 24 hours for maximum flavor infusion.
Step 2: Prepare Pesto
While the steak marinates, it’s time to prepare the vibrant arugula pesto. In a food processor, combine the arugula, basil, olive oil, grated Parmesan cheese, pine nuts, lemon zest, and a pinch of salt. Blend until the mixture is finely chopped, stopping to scrape down the sides as needed. Taste and adjust with black pepper for a fresh kick of flavor, setting aside your creamy condiment.
Step 3: Preheat Grill
About 10 minutes before you’re ready to grill, preheat your grill to high heat. This step is essential for achieving those beautiful sear marks on your Pesto Steak. While the grill heats up, allow the marinated steak to come to room temperature for about 10 minutes, ensuring even cooking throughout.
Step 4: Grill Steak and Corn
Once the grill is hot, place the steak on the grates and cook for 3–5 minutes on each side for medium-rare, monitoring the internal temperature to reach 130-135°F. As the steak cooks, add corn alongside it to grill, turning occasionally until it is charred and tender—this should take about 10 minutes.
Step 5: Rest and Serve
After grilling, remove the steak and corn from the grill and let the steak rest for 5 minutes. This allows juices to settle, resulting in a tender bite. Slice the steak against the grain for maximum tenderness. On a serving platter, top the sliced steak with burrata, grilled corn kernels, and a generous drizzle of your freshly made arugula pesto.
Expert Tips for Pesto Steak
Juicy Results: Let the steak rest: After grilling, allow your Pesto Steak to rest for 5 minutes. This step ensures that the juices redistribute for a tender, juicy bite.
Perfect Slices: Cut against the grain: To maximize tenderness, always slice your steak against the grain. This simple trick makes a world of difference in texture.
Temp Check: Monitor doneness: For perfect medium-rare, aim for an internal temperature of 130-135°F. Invest in a meat thermometer to take the guesswork out of grilling.
Flavor Boost: Add a splash of lemon juice: Enhance the freshness of your pesto by adding a splash of lemon juice before blending. This brightens flavors and adds depth to your dish.
Marinate Smart: Longer is better: For the best flavor infusion in your Pesto Steak, marinate for up to 24 hours if you have the time. The longer the steak sits in the marinade, the more flavorful it becomes.
Grill Tips: Preheat properly: Ensure your grill is hot before placing the steak on. A high temperature guarantees a deliciously seared exterior while keeping the inside juicy.
Make Ahead Options
These Pesto Steak preparations are perfect for meal prep enthusiasts! You can marinate the flank steak up to 24 hours in advance, ensuring maximum flavor absorption. Just whisk together the marinade ingredients and pour them over the steak, covering it tightly before refrigerating. The arugula pesto can also be prepared a day ahead; simply blend all ingredients and store it in an airtight container in the fridge. When ready to serve, grill the steak and corn, allowing for a quick cook time of about 3-5 minutes per side. This way, you can enjoy restaurant-quality Pesto Steak with minimal effort, making it ideal for busy weeknights!
How to Store and Freeze Pesto Steak
Fridge: Store leftover Pesto Steak in an airtight container for up to 3 days. Gently reheat in a skillet on low heat to avoid overcooking the steak.
Freezer: Wrap individual steak portions in plastic wrap, then place them in a freezer bag. They can be stored for up to 3 months. Thaw in the fridge overnight before reheating.
Pesto Storage: If you have leftover pesto, store it in a sealed container with a thin layer of olive oil on top to prevent browning; it lasts in the fridge for up to a week.
Reheating: When reheating, use a low temperature to preserve the steak’s tenderness and the flavors of the pesto, ensuring a delightful taste every time.
Pesto Steak Variations & Substitutions
Feel free to customize your Pesto Steak experience and make it your own with these delightful twists and swaps!
- Different Cuts: Swap flank steak for sirloin or ribeye to change up the texture and flavor profile.
- Herb Infusion: Experiment with different herbs in the pesto, such as cilantro for a unique touch, or parsley for a milder flavor.
- Vegetable Medley: Add grilled vegetables like zucchini or bell peppers alongside the steak for a heartier, colorful dish.
- Spice It Up: Sprinkle in some red pepper flakes or a dash of cayenne for an extra kick of heat that elevates flavor.
- Dairy-Free Delight: Use cashew cream instead of burrata for a creamy, dairy-free option that still brings richness to the dish.
- Seasonal Swaps: Replace arugula with seasonal greens like Swiss chard or spinach for a different twist on your pesto.
- Sweetness Variation: If honey isn’t on hand, maple syrup or agave nectar makes for a delightful vegan alternative that keeps the sweetness balanced.
- Grain Boost: Serve your Pesto Steak over a bed of quinoa or farro for added texture and a wholesome boost to your meal.
Looking for more delicious steak ideas? You might want to check out these Garlic Butter Steak or try out a comforting Steak Burrito Bowl for a change of pace!
What to Serve with Grilled Flank Steak with Creamy Burrata and Arugula Pesto
Elevate your summer meal by pairing this delightful Grilled Flank Steak with a selection of sides and drinks that complement its vibrant flavors.
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Creamy Mashed Potatoes: Their velvety texture contrasts beautifully with the steak’s bold flavors, creating a comforting duo.
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Grilled Asparagus: Charred to perfection, these tender vegetables add a burst of freshness and a light crunch, balancing the richness of the burrata.
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Caprese Salad: The freshness of ripe tomatoes, creamy mozzarella, and aromatic basil enhances the dish’s Italian flair while adding a refreshing touch.
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Herbed Quinoa Salad: A healthy grain option that pairs well, offering a nutty flavor and a colorful mix of veggies for texture.
Grilled meats call for refreshing drinks.
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Crisp White Wine: A chilled Sauvignon Blanc or Pinot Grigio brings out the herbaceous notes in the pesto and complements the richness of the steak.
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Paloma Cocktail: This refreshing drink made with grapefruit and tequila cuts through the richness of the dish, making your meal even more enjoyable.
For a sweet finish, try…
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Lemon Sorbet: Light and refreshing, this dessert cleanses the palate after a hearty meal, perfectly rounding out your dining experience.
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Grilled Peaches with Honey: Elegant yet simple, these warm fruits drizzled with honey are a sweet way to celebrate summer.
Pesto Steak Recipe FAQs
What type of flank steak should I use for the best flavor?
Absolutely! When selecting flank steak, look for a cut that is bright red and has a nice amount of marbling. Avoid meat with dark spots or an overly dry appearance, as these can indicate spoilage. If you’re unable to find flank steak, sirloin is an excellent substitute that offers a different flavor profile with similar tenderness.
How should I store leftover Pesto Steak?
Very simple! Store your leftover Pesto Steak in an airtight container in the refrigerator for up to 3 days. To reheat, do so gently on low heat in a skillet to prevent overcooking, ensuring it remains tender and juicy. If you want to add extra flavor, consider tossing it with a bit of fresh arugula or pesto while reheating.
Can I freeze Pesto Steak and how do I do it?
Of course! To freeze Pesto Steak, wrap individual portions tightly in plastic wrap, ensuring no air can get in. Place the wrapped portions in a labeled freezer bag to help track usage. They can be frozen for up to 3 months. When ready to enjoy, thaw the steak in the fridge overnight before reheating gently.
What should I do if my pesto turns brown?
Don’t worry! If your pesto turns brown, it often means it’s oxidized due to exposure to air. To prevent this in the first place, always store your pesto in a sealed container and cover the surface with a thin layer of olive oil. If it’s already brown, feel free to blitz in a little fresh basil or arugula to revive some of that vibrant flavor.
Are there any dietary considerations for Pesto Steak?
Absolutely! Pesto Steak is rich in protein and healthy fats, thanks to the flank steak and burrata. However, if you’re preparing this dish for someone with dietary restrictions, be mindful of the ingredients. For gluten-free options, use coconut aminos instead of soy sauce in the marinade, and for a vegan alternative, swap the steak with a hearty portobello mushroom or grilled vegetables, and use nutritional yeast instead of parmesan in the pesto.
Pesto Steak Delight: Grilled Perfection for Summer Feasts
Ingredients
Equipment
Method
- In a medium bowl, whisk together the olive oil, honey, minced garlic, red wine vinegar, soy sauce, and black pepper to create the marinade for your Pesto Steak. Pour this over the flank steak, ensuring it's evenly coated. Cover the dish with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or ideally up to 24 hours for maximum flavor infusion.
- While the steak marinates, prepare the vibrant arugula pesto. In a food processor, combine the arugula, basil, olive oil, grated Parmesan cheese, pine nuts, lemon zest, and a pinch of salt. Blend until finely chopped, stopping to scrape down the sides as needed. Adjust with black pepper for a fresh kick of flavor and set aside.
- About 10 minutes before grilling, preheat your grill to high heat. Allow marinated steak to come to room temperature for even cooking.
- Place the steak on the grill and cook for 3–5 minutes on each side for medium-rare, monitoring the internal temperature to reach 130-135°F. Add corn to grill, turning occasionally, for about 10 minutes until charred and tender.
- After grilling, let the steak and corn rest for 5 minutes. Slice the steak against the grain for maximum tenderness. On a platter, top with burrata, grilled corn kernels, and a drizzle of arugula pesto.
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