Steak with Burrata Pesto (Print Version)
# Ingredients:
→ Main
01 -
1.5 pounds flank steak
→ Marinade
02 -
1/4 cup olive oil
03 -
1/4 cup honey
04 -
2 cloves garlic, finely chopped
05 -
2 tablespoons red wine vinegar
06 -
2 tablespoons soy sauce
07 -
½ teaspoon cracked black pepper
→ Arugula Pesto
08 -
2 cups tightly packed arugula leaves
09 -
¼ cup fresh basil leaves
10 -
1 cup olive oil
11 -
3.5 ounces grated parmesan
12 -
1/3 cup pine nuts
13 -
1 tablespoon fresh lemon zest
14 -
1 garlic clove, smashed
15 -
1 teaspoon sea salt
16 -
Black pepper as needed
→ For Serving
17 -
4 corn cobs
18 -
2 balls burrata, torn up (about 4 ounces)
19 -
Salt and pepper for seasoning
# Instructions:
01 -
Mix all marinade elements together and cover the flank steak completely in a dish or sealed bag. Let it soak for at least 30 minutes or keep it in the fridge overnight.
02 -
While waiting, fire up your grill to high temperature.
03 -
Combine the arugula, basil, oil, parmesan, pine nuts, lemon zest, garlic and salt in your food processor and blend until smooth. Add black pepper to your liking.
04 -
Put the corn and steak on the hot grill. Cook the meat about 3-5 minutes each side for medium rare (reaching 130°F inside). Move it to a board and rest for 5 minutes. Grill the corn until it gets some char marks and feels tender, roughly 10 minutes.
05 -
Slice the rested steak across the grain into strips and cut the kernels off the corn cobs.
06 -
Put the sliced meat on plates with chunks of burrata and the grilled corn. Drizzle with arugula pesto and enjoy right away.
# Notes:
01 -
Your steak will turn out better if you take it out of the fridge about 20 minutes before grilling.
02 -
Any extra pesto can be kept in the fridge for 5 days or put in the freezer for later.