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Pesto Steak

Pesto Steak Delight: Grilled Perfection for Summer Feasts

Experience the unforgettable flavors of Pesto Steak, a delicious summer dish that captivates your taste buds and impresses at gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak Marinade
  • 1 pound Flank Steak Can substitute with sirloin for a different flavor profile.
  • 3 tablespoons Extra Virgin Olive Oil Use avocado oil as a substitute for a lighter taste.
  • 2 tablespoons Honey Maple syrup can be used for a vegan option.
  • 3 cloves Garlic Can be used minced or grated.
  • 2 tablespoons Red Wine Vinegar Balsamic vinegar works as a substitute for a sweeter flavor.
  • 2 tablespoons Soy Sauce Coconut aminos can be a gluten-free substitute.
  • 1 teaspoon Black Pepper Adjust to taste.
For the Arugula Pesto
  • 2 cups Arugula Spinach or kale can be substituted for a milder pesto.
  • 1 cup Basil Omit or replace with parsley for variation.
  • 1/2 cup Parmesan Cheese Nutritional yeast can substitute for a vegan option.
  • 1/4 cup Pine Nuts Walnuts or cashews can be good alternatives.
  • 1 tablespoon Lemon Zest Lime zest can be used as an alternative.
For Grilling
  • 2 ears Corn Zucchini or bell peppers can replace corn for a different vegetable option.
  • 8 ounces Burrata Cheese Fresh mozzarella can be used instead, though it lacks the creaminess.

Equipment

  • grill
  • medium bowl
  • food processor

Method
 

Step-by-Step Instructions for Pesto Steak
  1. 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.
  2. 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.
  3. About 10 minutes before grilling, preheat your grill to high heat. Allow marinated steak to come to room temperature for even cooking.
  4. 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.
  5. 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.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 15gProtein: 30gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 150IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

For the best flavor infusion in your Pesto Steak, marinate for up to 24 hours when possible. Ensure your grill is hot before placing the steak on for a lovely sear.

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