Juicy Grilled Flank Steak with Burrata & Pesto Recipe

My kitchen adventures recently uncovered this magical flank steak recipe that combines creamy burrata with vibrant pesto in unexpected ways.

Traditional grilling techniques meet modern flavor combinations with this stunning dish.

Tender meat pairs beautifully with smooth cheese and herbaceous sauce.

Weeknight dinners rarely feel this luxurious or simple to prepare.

Each bite promises a delightful balance between charred proteins and silky cheese textures.

Summer gatherings deserve impressive yet uncomplicated meals like this impressive creation.

You’ll want to savor every delicious moment of this culinary experience.

Why Grilled Flank Steak With Burrata & Pesto Recipe Feels Like Fine Dining

• Boost Flavor Instantly: The marinade transforms a simple flank steak into a restaurant-worthy dish with minimal effort, combining bold ingredients like balsamic vinegar, garlic, and rosemary for maximum taste impact.
• Quick Weekend Showstopper: Perfect for busy home cooks, this recipe requires just 30 minutes of marinating time and delivers an impressive meal that looks and tastes like you spent hours preparing.
• Versatile Crowd-Pleaser: Ideal for summer gatherings, backyard barbecues, or intimate dinners, this grilled steak pairs beautifully with creamy burrata and fresh pesto, making it a crowd-pleasing option for various occasions.
• Effortless Gourmet Experience: With simple ingredients and straightforward techniques, even novice cooks can create a sophisticated meal that feels elegant and indulgent without complex cooking skills.

Everything You Need For Grilled Flank Steak With Burrata & Pesto Recipe

• Flank Steak: A lean, flavorful cut perfect for grilling, benefits from marinating to enhance tenderness and taste. Choose a fresh, high-quality steak with minimal visible fat.

• Olive Oil, Balsamic Vinegar: Creates a rich, tangy base for tenderizing and adding depth to the meat's flavor. Extra virgin olive oil provides the best taste.
• Dijon Mustard: Adds a sharp, complex flavor and helps emulsify the marinade. Good quality Dijon works best.
• Minced Garlic: Provides aromatic depth and complements the steak's richness. Fresh garlic cloves offer the most robust flavor.
• Rosemary: Introduces an herbal, pine-like note that pairs wonderfully with grilled meat. Fresh rosemary sprigs are more fragrant than dried.
• Salt, Black Pepper: Essential for seasoning and enhancing the overall taste profile. Freshly ground black pepper provides the most intense flavor.

• Burrata Cheese: A creamy, luxurious Italian cheese that adds richness and smooth texture to the dish. Fresh burrata has the best taste and consistency.
• Pesto: A vibrant, herbaceous sauce that brings bright flavors to the grilled steak. Homemade or high-quality store-bought pesto works well.

How To Cook Grilled Flank Steak With Burrata & Pesto Recipe Easily

Step 1: Create Flavor-Packed Marinade

• Olive oil
• Minced garlic
• Balsamic vinegar
• Dijon mustard
• Fresh rosemary
• Salt
• Cracked black pepper

Combine these ingredients until they form a harmonious blend of zesty goodness.

Step 2: Massage Marinade into Steak

Generously coat the flank steak with the marinade, ensuring every inch gets some love. Slip the steak into a zip-top bag or shallow dish, letting it soak up all those incredible flavors in the refrigerator. Give it at least 30 minutes to marinate, but if you’re feeling patient, let it chill for up to 4 hours for an even more intense taste experience.

Step 3: Prepare Grill for Sizzling Action

Fire up your grill to medium-high heat. You want those beautiful grill marks and that perfect caramelized exterior that’ll make your mouth water.

Step 4: Grill the Steak to Perfection

Place the marinated flank steak on the hot grill. Cook for about 4-5 minutes on each side for a medium-rare finish. The key is to get a gorgeous char while keeping the inside tender and juicy.

Step 5: Let the Steak Rest

Remove the steak from the grill and let it rest on a cutting board for 5-10 minutes. This magical resting period allows the juices to redistribute, ensuring each bite is incredibly succulent.

Step 6: Slice and Arrange

Slice the steak against the grain into thin, elegant strips. Arrange the meat on a beautiful serving platter.

Step 7: Add Creamy Burrata Topping

Gently tear pieces of fresh burrata and scatter them over the warm steak. The creamy cheese will start to melt slightly, creating a luxurious coating.

Step 8: Drizzle with Vibrant Pesto

Spoon fresh pesto over the steak and burrata. The bright, herbal sauce will add a burst of color and flavor that ties the entire dish together.

Step 9: Serve and Enjoy

Bring this mouthwatering creation to the table and watch as everyone’s eyes light up. Serve immediately while the steak is warm and the burrata is perfectly creamy.

Tips To Make Grilled Flank Steak With Burrata & Pesto Recipe Perfect

• Maximize Marinade Magic: Let the steak soak up flavors for 4 hours to transform an ordinary cut into a taste sensation, ensuring every bite bursts with herbal and tangy notes.
• Perfect Grill Technique: Preheat grill to high heat and cook flank steak for 4-5 minutes per side for medium-rare, allowing beautiful char marks to develop while keeping meat tender and juicy.
• Slice Against the Grain: Cut the steak perpendicular to muscle fibers to guarantee maximum tenderness, creating melt-in-your-mouth texture that elevates the entire dining experience.
• Cheese Serving Pro Tip: Allow burrata to sit at room temperature for 15 minutes before serving, which helps release its creamy interior and enhances its rich, luxurious flavor profile.
• Pesto Pairing Perfection: Drizzle fresh, homemade pesto just before serving to maintain vibrant green color and preserve delicate herb aromas, creating a visually stunning and flavorful dish.

Best Way To Store Grilled Flank Steak With Burrata & Pesto Recipe

• Refrigerate leftover grilled flank steak in an airtight container for up to 3-4 days.
• Wrap the steak tightly in plastic wrap or aluminum foil to prevent moisture loss and maintain its tenderness.
• Reheat gently in a skillet over medium-low heat or in the microwave with a splash of beef broth to keep the meat juicy.
• Avoid freezing burrata, as its delicate texture will break down and become grainy when thawed.
• For best taste and texture, consume the pesto within 5-7 days when stored in a sealed container in the refrigerator.

Tasty Sides To Serve With Grilled Flank Steak With Burrata & Pesto Recipe

• Elevate with Tuscan Red Wine: Select a robust Chianti or Sangiovese to complement the rich, grilled flavors of the flank steak. These medium-bodied Italian wines cut through the meat's richness while enhancing the herbal notes from rosemary and pesto.
• Pair with Crisp Arugula Salad: Create a side salad with peppery arugula, shaved parmesan, and a light lemon vinaigrette. The salad's bright acidity will balance the steak's deep, smoky profile and the creamy burrata.
• Match with Crusty Sourdough Bread: Serve warm, rustic sourdough slices to soak up the delicious pesto and meat juices. The bread's tangy undertones and crispy texture provide a perfect counterpoint to the tender, marinated steak and silky burrata.
• Complete with Roasted Garlic Fingerling Potatoes: Roast small fingerling potatoes with olive oil, rosemary, and sea salt. These golden, herb-infused potatoes will echo the marinade's flavors and offer a satisfying starchy accompaniment to the protein-rich dish.

Creative Variations For Grilled Flank Steak With Burrata & Pesto Recipe

• Herbaceous Mediterranean Mix: Replace rosemary with oregano and thyme, creating a robust Greek-inspired flavor profile perfect for outdoor summer grilling.
• Spicy Southwest Kick: Add ground chipotle pepper and cumin to the marinade, introducing a smoky heat that complements the rich burrata and bright pesto.
• Citrus Bright Approach: Swap balsamic vinegar for fresh orange juice and add orange zest, bringing a zesty, tangy dimension that lightens the marinade's intensity.
• Asian-Inspired Fusion: Incorporate soy sauce, ginger, and a touch of honey into the marinade, transforming the classic recipe with umami-rich undertones that dance beautifully with the creamy burrata.

FAQs About Grilled Flank Steak With Burrata & Pesto Recipe

• What makes this marinade special?

The combination of olive oil, balsamic vinegar, Dijon mustard, and rosemary creates a complex flavor profile that tenderizes the flank steak while adding depth and richness to the meat.

• Can I use a different cut of beef if I don't have flank steak?

While flank steak is ideal for this recipe due to its lean texture and ability to absorb marinades, you can substitute with skirt steak or hanger steak for similar results.

• Is it important to let the steak marinate for the full 4 hours?

Marinating for at least 30 minutes is essential, but the longer you marinate (up to 4 hours), the more intense the flavors will become and the more tender the meat will be.

• Do I need any special equipment to make this recipe?

A grill or grill pan works best, but you can also use a cast-iron skillet if you don’t have access to a grill, ensuring you get a nice sear on the steak.

Grilled Flank Steak With Burrata & Pesto Recipe

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• Total Time: 55 minutes
• Yield: 4 1x

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Description

Succulent grilled flank steak with burrata & pesto promises a Mediterranean-inspired culinary adventure that dances between rustic Italian flavors and summer grilling perfection. Bold ingredients merge effortlessly, delivering a mouthwatering experience you’ll savor from first bite to final delicious moment.

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Ingredients

Scale 1x2x3x

Main Protein:

• 1 12 lbs (680 g) flank steak

Seasonings and Herbs:

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh rosemary or thyme, chopped
• Salt, to taste
• Freshly ground black pepper, to taste
• Crushed red pepper flakes (optional)

Cheese and Garnish:

• 8 ounces (225 g) burrata cheese
• ½ cup (120 g) fresh basil pesto (store-bought or homemade)
• Fresh basil leaves, for garnish
• Balsamic glaze (optional)

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Instructions

1. Craft a robust marinade by whisking olive oil, garlic, balsamic vinegar, Dijon mustard, rosemary, salt, and pepper into a harmonious blend.
2. Thoroughly coat the flank steak with the prepared marinade, ensuring complete coverage and maximum flavor absorption.
3. Transfer the seasoned meat to a sealed container or zip-top bag, allowing the flavors to penetrate deeply in the refrigerator for 30 minutes to 4 hours.
4. Remove the steak from the refrigerator 15 minutes before grilling to bring it to room temperature, promoting even cooking.
5. Preheat the grill to high heat, creating a searing surface that will develop a beautiful caramelized exterior.
6. Place the marinated flank steak on the hot grill, cooking for 4-5 minutes per side for medium-rare doneness, achieving a charred and flavorful crust.
7. Once grilled, transfer the steak to a cutting board and let it rest for 5-7 minutes, allowing the juices to redistribute throughout the meat.
8. Slice the steak against the grain into thin, elegant strips to ensure tenderness.
9. Arrange the sliced steak on a serving platter, gracefully topping with creamy burrata and drizzling with vibrant pesto.
10. Serve immediately, allowing the warm steak to slightly melt the burrata and create a luxurious, flavor-packed dish.

Notes

• Marinate the steak for maximum tenderness, allowing the flavors to deeply penetrate the meat while breaking down tough muscle fibers.
• Choose a high-quality flank steak with minimal fat marbling for the best grilling results, ensuring even cooking and a beautiful char.
• Experiment with fresh herbs like thyme or oregano as alternatives to rosemary, creating unique flavor profiles that complement the rich burrata and bright pesto.
• For a gluten-free option, replace Dijon mustard with whole grain mustard or skip entirely, maintaining the marinade’s robust taste without compromising dietary restrictions.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dinner, Appetizer
• Method: Grilling
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 590
• Sugar: 2 g
• Sodium: 450 mg
• Fat: 40 g
• Saturated Fat: 12 g
• Unsaturated Fat: 24 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 1 g
• Protein: 49 g
• Cholesterol: 120 mg