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This zesty steak dish turns a regular weekday meal into something you'd expect at a fancy restaurant, but it's so easy to make. The punchy arugula pesto mixed with charred corn and soft burrata brings together flavors that'll wow anyone at your dinner table.
I whipped this up for my husband's birthday once, and now he asks for it whenever we're celebrating something. There's something magical about mixing the spicy arugula pesto with that sweet honey marinade.
What You'll Need
- Flank steak: A budget-friendly cut that gets super tender with the right handling
- Extra virgin olive oil: Don't skimp here - grab the good stuff for your marinade and pesto
- Honey: Gives that natural sweetness and helps brown the steak beautifully
- Garlic: Adds that must-have flavor kick to the marinade and the pesto
- Red wine vinegar: Softens the meat and balances everything nicely
- Soy sauce: Brings that deep savory goodness to your marinade
- Arugula: Gives your pesto a peppery kick that works wonders with beef
- Basil: Adds traditional herb flavors to your sauce
- Parmesan cheese: Grate it fresh for the tastiest pesto results
- Pine nuts: Give them a quick toast first to bring out their nutty flavor
- Burrata cheese: Its gooey center creates an amazing sauce when it meets hot steak
- Fresh corn: Adds a sweet crunch that cuts through the rich meat
How To Make It
- Soak the Steak:
- Mix olive oil, honey, garlic, red wine vinegar, soy sauce, and black pepper in a bowl. Cover your flank steak with this mixture in a shallow container. Let it sit for at least half an hour, or keep it in the fridge overnight to really soak in the flavors.
- Fire Up the Grill:
- Get your grill nice and hot around 450-500°F. Make sure to scrub and oil the grates so nothing sticks.
- Whip Up the Arugula Pesto:
- Throw fresh arugula, basil, olive oil, grated parmesan, pine nuts, lemon zest, garlic and salt into a food processor. Blend until it's smooth but still has some texture. Add fresh ground pepper to taste. You want a bright green spread that's not too runny.
- Cook the Meat and Corn:
- Toss the flank steak and corn right on the hot grill. Cook the steak about 3-5 minutes each side until it hits 132°F for medium rare. Turn the corn now and then until you see some char marks and it's tender, about 10 minutes total.
- Let the Steak Chill:
- Move the grilled steak to a cutting board and don't touch it for at least 5 minutes. This super important step lets all the juices settle back into the meat.
- Put It All Together:
- Cut the steak into thin slices against the grain so it's nice and tender. Cut the corn off the cobs. Put steak slices on plates, add torn pieces of burrata and corn kernels. Drizzle plenty of that arugula pesto over everything.
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This dish has become really special to our family since it was the first thing I cooked when we moved to our new house. The smell of steak on the grill and fresh pesto basically baptized our backyard. Now whenever I cook it, we can't help but remember that first magical dinner outside.
Crafting Your Perfect Flavor Base
The honey doesn't just make things sweet. It creates that gorgeous brown crust when the meat hits the hot grill. Try swapping in balsamic vinegar instead of red wine vinegar if you want deeper flavor. This same marinade works great on ribeye or sirloin too, just watch your cooking time since thicker cuts need longer.
Ways To Serve It Up
This pesto steak fits right in at a bigger dinner spread. Pair it with some oven-roasted cherry tomatoes, a loaf of crusty bread for soaking up extra sauce, or a simple arugula salad with just lemon and oil. Want something heartier? Add some grilled potatoes or creamy polenta to soak up all those amazing juices.
Do-Ahead Tricks
What makes this dish so handy is you can prep ahead. The pesto keeps in the fridge for up to 3 days if you pour a thin layer of olive oil on top to keep it from turning brown. You can let the steak soak in marinade overnight, making this perfect when company's coming. Just fire up the grill when friends arrive and dinner's ready super fast.
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This dish shows how basic ingredients can come together to make something truly amazing. Give it a try next time you have friends over and enjoy every single bite!
Frequently Asked Questions
- → How long should I marinate the flank steak?
You'll want to soak the meat for at least 30 minutes so the flavors can sink in, but you can leave it overnight in the fridge if you want stronger taste. Just make sure to keep it cold if you're marinating for more than 2 hours.
- → Can I substitute the flank steak with another cut?
Sure thing! Skirt steak, hanger steak, or flat iron steak all work great instead of flank. They're pretty similar in how they cook and take marinades. Just watch your cooking time based on how thick they are and how done you like your meat.
- → What can I use instead of pine nuts in the pesto?
If pine nuts are hard to find or too pricey, try walnuts, almonds, or pistachios instead. Each nut gives the pesto a different flavor twist, but they're all tasty options.
- → Can I make the arugula pesto ahead of time?
You can totally make the pesto up to 3 days before and keep it in your fridge in a sealed container. To stop it from turning brown, pour a little olive oil on top before closing. You can even freeze small portions in ice cube trays if you want to save it longer.
- → What can I substitute for burrata cheese?
Don't have burrata? Fresh mozzarella, stracciatella, or even a spoonful of ricotta will work in a pinch. The feel in your mouth won't be exactly the same, but these options still add that creamy touch that goes so well with the steak and pesto.
- → How do I know when my steak is medium-rare?
Medium-rare steak should hit 132°F (55°C) inside. No thermometer? Try this trick - press the steak with your finger. It should feel like the bottom of your thumb when you touch your thumb and middle finger together.