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

Units Scale

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)

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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.