Pesto Steak (Grilled Flank Steak with Burrata & Pesto)
Looking for a dish that’s both elegant and easy to make? Pesto Steak, featuring grilled flank steak topped with creamy burrata and vibrant pesto, is the perfect choice. This dish combines rich, savory flavors with a fresh, herbaceous twist, making it ideal for any special occasion or a delightful weekend dinner.
Health Benefits of the Ingredients
This Pesto Steak is not just a feast for the taste buds but also packed with nutritional benefits. Flank steak is a lean cut of beef, rich in protein and iron. Basil, the star of the pesto, is full of antioxidants and anti-inflammatory properties, while olive oil provides healthy monounsaturated fats.
Choosing the Right Cut of Steak
Flank steak is a fantastic choice for this recipe due to its rich flavor and lean texture. When selecting your meat, look for a piece with a deep red color and minimal marbling. Ensure it’s uniformly thick to ensure even cooking.
Marinating the Steak
Marinating flank steak can enhance its flavor and tenderness. Here’s a simple marinade:
- In a bowl, mix 1/4 cup olive oil, 2 tablespoons soy sauce, 2 minced garlic cloves, and a squeeze of lemon juice.
- Place the steak in a resealable bag and pour the marinade over it.
- Refrigerate for at least 2 hours, or overnight for the best results.
Preparing the Pesto Sauce
Homemade pesto is a game-changer. Follow these steps to make a fresh batch:
- In a food processor, combine basil leaves, Parmesan cheese, pine nuts, and garlic.
- Pulse until the ingredients are finely chopped.
- With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy.
- Season with salt and pepper to taste. Set aside.
Grilling the Flank Steak
Grilling the steak to perfection is key:
- Preheat your grill to high heat.
- Remove the steak from the marinade and pat dry with paper towels.
- Brush both sides with olive oil and season with salt and pepper.
- Grill the steak for about 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness.
- Use a meat thermometer to check the internal temperature (130°F for medium-rare).
- Let the steak rest for 5-10 minutes before slicing against the grain.
Assembling the Dish
Putting it all together is simple and rewarding:
- Slice the grilled flank steak thinly against the grain.
- Arrange the slices on a serving platter.
- Tear the burrata balls into pieces and scatter them over the steak.
- Drizzle the pesto sauce generously over the top.
- Garnish with halved cherry tomatoes and fresh arugula for a pop of color and extra flavor.
Serving Suggestions
This dish pairs beautifully with:
- Grilled Vegetables: Zucchini, bell peppers, and asparagus add a vibrant touch.
- Roasted Potatoes: Crispy and seasoned to perfection, they complement the rich flavors.
- Red Wine: A bold red like Cabernet Sauvignon or Merlot enhances the savory notes of the steak.
Variations of the Recipe
Feel free to experiment with this versatile dish:
- Pesto Variations: Swap basil for arugula or cilantro, and try different nuts like almonds or cashews.
- Cooking Methods: If grilling isn’t an option, you can pan-sear or broil the steak for similar results.
Storing and Reheating
Enjoy leftovers without compromising on flavor:
- Storing: Keep steak and pesto in separate airtight containers in the refrigerator. Consume within 3 days.
- Reheating: Warm the steak in a hot skillet for a few minutes on each side. Pesto can be served at room temperature.
FAQs
- Can I use a different cut of steak?
- Yes, other cuts like skirt steak or sirloin work well with this recipe.
- Is it necessary to marinate the steak?
- While marinating isn’t essential, it enhances the flavor and tenderness.
- Can I make the pesto sauce ahead of time?
- Absolutely! Pesto can be made a day in advance and stored in the refrigerator.
- What if I don’t have a grill?
- A cast-iron skillet or broiler are great alternatives for cooking the steak indoors.
- How can I make the pesto sauce vegan?
- Substitute the Parmesan cheese with nutritional yeast for a vegan-friendly pesto.
Conclusion
Pesto Steak with Grilled Flank Steak, Burrata, and Pesto is a delightful combination of rich, savory steak and fresh, vibrant pesto. This dish is not only easy to prepare but also perfect for any special occasion. Whether you’re hosting a dinner party or simply enjoying a family meal, this recipe is sure to impress.
Pesto Steak (Grilled Flank Steak with Burrata & Pesto)
Looking for a dish that’s both elegant and easy to make? Pesto Steak, featuring grilled flank steak topped with creamy burrata and vibrant pesto, is the perfect choice. This dish combines rich, savory flavors with a fresh, herbaceous twist, making it ideal for any special occasion or a delightful weekend dinner.
Ingredients
- 1 ½ pounds flank steak
- Marinade:
- ¼ cup extra virgin olive oil
- ¼ cup honey
- 2 cloves garlic (grated or minced)
- 2 Tablespoons red wine vinegar
- 2 Tablespoons soy sauce
- ½ teaspoon black pepper
- Arugula Pesto:
- 2 cups packed arugula
- ¼ cup packed basil
- 1 cup extra-virgin olive oil
- 1 cup finely grated parmesan
- 1/3 cup pine nuts
- 1 Tablespoon lemon zest
- 1 clove garlic (crushed)
- 1 teaspoon kosher salt
- Freshly ground black pepper (to taste)
- For Serving:
- 4 ears corn
- 2 balls burrata cheese (torn into bite sized pieces (4 ounces))
- Salt and pepper (to taste)
Instructions
Whisk together the marinade ingredients and pour over the flank steak in a casserole dish or large ziploc bag. Let marinate 30 minutes, or up to overnight.
Meanwhile, preheat your grill to high heat.
While the grill is heating, make the pesto. Process arugula, basil, oil, parmesan, pine nuts, lemon zest, garlic and salt in a food processor or blender until finely chopped; season with pepper, to taste.
Add the corn and steak to the grill and cook the steak for 3-5 minutes per side for medium rare (132 degrees). Transfer to a cutting board and let rest 5 minutes. Cook the corn until charred in spots and tender (about 10 minutes).
Slice the steak against the grain and cut the corn kernels off the cobs.
Plate the steak with the burrata and grilled corn and top with arugula pesto. Enjoy!
Nutrition Information:
Amount Per Serving: Calories: 1080