This Pesto Steak recipe features a perfectly grilled flank steak topped with creamy burrata cheese and a generous drizzle of fresh pesto. It’s a simple yet sophisticated dish that combines rich, savory flavors with a touch of Italian flair. Perfect for summer barbecues, weeknight dinners, or special gatherings, this dish is sure to impress anyone who takes a bite.
Why You’ll Love This Recipe
- Quick and easy to prepare, making it ideal for busy nights
- Combines creamy, fresh, and savory flavors in every bite
- Versatile enough to pair with a variety of sides
- A crowd-pleaser for both steak and cheese lovers
- Perfect for grilling season and special occasions
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Flank steak
- Fresh burrata cheese
- Fresh basil pesto (homemade or store-bought)
- Olive oil
- Salt
- Black pepper
- Lemon juice (optional, for a fresh finish)
Directions
- Preheat your grill to medium-high heat.
- Brush the flank steak with olive oil and season with salt and black pepper on both sides.
- Place the steak on the grill and cook for 4-6 minutes per side, depending on your preferred level of doneness.
- Remove the steak from the grill and let it rest for 5 minutes.
- Slice the steak against the grain into thin strips.
- Arrange the steak on a platter, top with fresh burrata cheese, and drizzle with basil pesto.
- Optional: Squeeze a bit of lemon juice over the top for added brightness.
- Serve immediately and enjoy.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 25 minutes
Variations
- Herb Swap: Try using arugula pesto or sun-dried tomato pesto for a unique twist.
- Cheese Alternative: Substitute burrata with mozzarella or ricotta for a different texture and flavor.
- Spicy Kick: Add a pinch of red pepper flakes to the pesto for heat.
Storage/Reheating
- Storage: Store leftover steak in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet over medium heat until warmed through, or serve cold as part of a salad.
FAQs
How do I know when the flank steak is done?
Use a meat thermometer: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
Can I use a different cut of steak?
Yes, skirt steak or sirloin are great alternatives.
Can I make this recipe without a grill?
Absolutely, use a grill pan or cast-iron skillet on the stove.
What sides pair well with pesto steak?
Grilled vegetables, roasted potatoes, or a fresh green salad work perfectly.
Can I use store-bought pesto?
Yes, but homemade pesto offers a fresher flavor.
Is burrata necessary for this recipe?
No, but it adds creaminess. Mozzarella or ricotta can be used instead.
How long should I let the steak rest?
Let it rest for 5-10 minutes to retain juices.
Can I prepare this ahead of time?
You can marinate the steak in advance, but it’s best served fresh off the grill.
Is this recipe gluten-free?
Yes, as long as your pesto and other ingredients are gluten-free.
Can I freeze leftover steak?
Yes, wrap tightly and freeze for up to 2 months.
Conclusion
This Pesto Steak with Burrata recipe is a perfect blend of juicy, grilled steak and creamy, flavorful toppings. Easy to prepare and bursting with fresh flavors, it’s an ideal dish for family dinners, special occasions, or a quick and impressive weeknight meal. Serve with your favorite sides and enjoy every bite!
Print
Pesto Steak (Grilled Flank Steak with Burrata & Pesto)
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main Dish
- Method: Grilling
- Cuisine: Italian-American
- Diet: Gluten Free
Description
This juicy grilled flank steak is topped with creamy burrata and a drizzle of fresh pesto, making it the perfect dish for summer gatherings or weeknight dinners. It’s packed with flavor, easy to prepare, and sure to impress!
Ingredients
For the Steak:
- 1 1/2 pounds flank steak
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
For the Pesto:
- 2 cups fresh basil leaves
- 1/4 cup pine nuts (or walnuts as a substitute)
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup olive oil
- Salt and pepper, to taste
Toppings:
- 8 oz burrata cheese
- Fresh basil leaves for garnish
- Extra drizzle of olive oil (optional)
Instructions
-
Prepare the Steak:
- In a small bowl, mix olive oil, minced garlic, salt, pepper, and Italian seasoning.
- Rub the mixture evenly over both sides of the flank steak. Let it marinate for 30 minutes at room temperature.
-
Make the Pesto:
- In a food processor, blend basil, pine nuts, Parmesan, and garlic until finely chopped.
- With the processor running, slowly add olive oil until smooth. Season with salt and pepper.
-
Grill the Steak:
- Preheat the grill to medium-high heat.
- Grill the steak for 4-5 minutes per side for medium-rare, or until the desired doneness is reached.
- Let it rest for 5-10 minutes before slicing against the grain.
-
Assemble:
- Place slices of steak on a platter, top with torn pieces of burrata, and drizzle generously with pesto.
- Garnish with fresh basil and a light drizzle of olive oil if desired.
Notes
- You can substitute flank steak with skirt steak or sirloin.
- Store leftover pesto in an airtight container in the fridge for up to a week.
- Serve with grilled vegetables or crusty bread for a complete meal.
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