The sizzle of a grill marks the arrival of summer, and what better way to welcome the season than with a dish that combines robust flavors and fresh ingredients? I’m excited to share my Pesto Steak recipe, featuring juicy grilled flank steak marinated in a delightful blend of soy and honey. This easy-to-make dish is a true crowd-pleaser, perfect for al fresco dinners or gatherings with friends. Topped with creamy burrata and vibrant arugula pesto, it offers a tantalizing dance of textures that will leave you craving more. With quick prep and seriously impressive flavors, this meal can elevate any occasion. Ready to dive into this summer feast? Let’s roll up our sleeves and get cooking!
Why is Pesto Steak a Summer Favorite?
Flavor Explosion: The combination of marinated flank steak and rich burrata creates an incredible taste sensation that will wow your taste buds.
Quick & Easy: With minimal prep and just a few ingredients, you can whip up this impressive dish in no time.
Mouthwatering Marinade: Soy sauce and honey work together to tenderize the meat and infuse it with lip-smacking flavor.
Crowd-Pleasing Dish: Perfect for barbecues or family gatherings, this recipe is sure to have everyone coming back for seconds!
Fresh & Vibrant: The arugula pesto adds a peppery brightness that contrasts beautifully with the steak’s richness. Pair this with Garlic Butter Steak Bites and Potatoes for an extended feast!
Seasonal Delights: Embrace summer ingredients like sweet corn and fresh herbs to make every bite a celebration of the season.
Pesto Steak Ingredients
For the Marinade
- Flank Steak – The star of the dish, marinating enhances its tenderness and flavor.
- Extra Virgin Olive Oil – Adds richness; feel free to substitute with vegetable oil if needed.
- Honey – Balances acidity and provides sweetness; brown sugar is an acceptable substitute.
- Garlic (grated or minced) – Fresh garlic imparts the best aromatic depth and flavor integrity.
- Red Wine Vinegar – Adds necessary acidity for tenderizing; white wine vinegar can be used as an alternative.
- Soy Sauce – Provides umami flavor; opt for reduced-sodium if you’re watching your salt intake.
- Black Pepper – Freshly ground offers the best flavor and seasoning for the marinade.
For the Pesto
- Arugula – This vibrant green is the main ingredient for pesto, offering peppery notes; spinach can be used for a milder taste.
- Basil – Essential for a classic pesto, it adds sweetness and fragrant aromas; cilantro can serve as a unique substitute.
- Grated Parmesan – Brings creaminess to the pesto; try nutritional yeast for a vegan option.
- Pine Nuts – Provides richness and crunch; walnuts or sunflower seeds can work as a substitute if needed.
- Lemon Zest – Brightens the flavors; lime zest can also be a delightful alternative.
For the Accompaniments
- Corn – Sweet and textured, fresh corn is ideal; frozen corn is a suitable backup if needed.
- Burrata Cheese – Creamy and decadent, it pairs wonderfully with steak; fresh mozzarella can replace it if you prefer.
This Pesto Steak is a delightful dish that showcases the very best of summer ingredients, combining flavor and freshness in every bite!
Step‑by‑Step Instructions for Pesto Steak
Step 1: Prepare the Marinade
In a mixing bowl, combine ¼ cup of extra virgin olive oil, 2 tablespoons of honey, 3 minced garlic cloves, 2 tablespoons of red wine vinegar, ¼ cup of soy sauce, and freshly ground black pepper to taste. Whisk until well blended. Place the flank steak in a large resealable bag or dish, pouring the marinade over the meat, ensuring it’s thoroughly coated. Let it marinate for at least 30 minutes, or up to 24 hours in the refrigerator for deeper flavor.
Step 2: Make the Arugula Pesto
In a food processor, add 2 cups of arugula, 1 cup of fresh basil leaves, ½ cup of extra virgin olive oil, ½ cup of grated parmesan cheese, ¼ cup of pine nuts, the zest of one lemon, and 1 clove of minced garlic. Pulse until the mixture is finely chopped and smooth. Taste and season with freshly ground black pepper. Set the pesto aside while you preheat your grill, allowing the flavors to meld together.
Step 3: Preheat the Grill
Prepare your grill for high heat, aiming for a temperature of around 450°F (232°C) for perfect cooking. Allow the grill grates to heat up for about 15 minutes, maintaining the high temperature necessary for achieving a nice sear on the flank steak. While the grill heats, toss fresh corn on the cob with some olive oil and a sprinkle of salt, as it will be grilled alongside the steak.
Step 4: Grill the Flank Steak
Once the grill is hot, place the marinated flank steak directly onto the grates. Grill for approximately 3-5 minutes on each side, or until the internal temperature reaches 132°F (56°C) for medium rare. Look for a nice char on the surface before flipping. After reaching the desired doneness, transfer the steak to a cutting board to rest, keeping those juices locked in while you grill the corn.
Step 5: Grill the Corn
Place the prepared corn on the grill, positioning it perpendicular to the grates. Grill the corn for about 10 minutes, turning occasionally until the kernels are tender and nicely charred. You want a golden-brown color for optimal sweetness. Once done, remove it from the grill and set aside; it will pair perfectly with your Pesto Steak.
Step 6: Slice and Serve
After the steak has rested for about 5 minutes, slice it against the grain into thin strips to ensure tenderness. Arrange the sliced steak on a plate and serve it topped with creamy burrata cheese, the grilled corn, and generous dollops of arugula pesto. The colorful presentation and burst of flavors from this Pesto Steak will impress everyone at the table!
Pesto Steak Variations & Substitutions
Feel free to play with ingredients and create a dish that speaks to your palate and imagination!
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Dairy-Free: Substitute burrata with avocado slices for a creamy texture without any dairy.
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Nut-Free: Replace pine nuts in the pesto with sunflower seeds to maintain that delightful crunch.
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Herb Swap: Use fresh cilantro instead of basil for a unique twist in your pesto, adding a fresh, zesty flair.
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Spicy Kick: Incorporate a teaspoon of red pepper flakes into your marinade for those who crave extra heat.
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Add some color: Toss in diced bell peppers or cherry tomatoes on the grill for an extra layer of flavor and a pop of color.
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Italian Twist: Swap the arugula in the pesto for fresh parsley for a milder, yet refreshing taste, perfect for pairing with beef.
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Grain Bowl Option: Turn this dish into a grain bowl by serving over quinoa or farro to add heartiness and extra nutrients.
For more delicious steak ideas, don’t forget to check out my Korean BBQ Steak and Garlic Butter Steak Bites and Potatoes for culinary adventures that can complement your grilling experience!
How to Store and Freeze Pesto Steak
Fridge: Store leftover pesto steak in an airtight container for up to 3 days. Reheat gently in a skillet over medium-low heat to maintain tenderness.
Freezer: For longer storage, wrap each piece of steak tightly in plastic wrap and then aluminum foil before placing in the freezer. It can last up to 2 months.
Thawing: To thaw, move frozen pesto steak to the fridge 24 hours before cooking. You can also defrost in the microwave on low settings if needed.
Reheating: Reheat in the oven at 325°F (163°C) or on the grill for a few minutes until heated through, ensuring you don’t overcook the meat.
What to Serve with Pesto Steak
A hearty Pesto Steak deserves delightful accompaniments to create a truly unforgettable meal experience.
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Creamy Mashed Potatoes: Their richness beautifully balances the steak’s bold flavors, creating a comforting duo on your plate.
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Grilled Vegetables: Charred zucchini, bell peppers, and asparagus add vibrant colors and a smoky crunch that elevate your summer feast.
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Fennel Citrus Salad: The crispness of fennel along with bright citrus notes refreshes your palate, offering a perfect contrast to the steak’s richness.
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Roasted Garlic Bread: The buttery, garlic-infused bread is perfect for mopping up any pesto or juices left on your plate, adding an irresistible touch.
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Herbed Quinoa Salad: This light and fluffy dish mingles fresh herbs and lemon, making it a zesty complement that lightens the meal.
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Chilled Rosé Wine: With its refreshing acidity and fruity notes, chilled rosé perfectly pairs with the steak and enhances the summer dining experience.
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Sliced Watermelon: Sweet and hydrating, watermelon adds a touch of summertime sweetness that balances the savory flavors of the steak.
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Paloma Cocktail: This refreshing grapefruit and tequila drink offers a zesty citrusy kick that perfectly contrasts the rich flavors of the Pesto Steak.
Make Ahead Options
These Pesto Steak preparations are perfect for busy home cooks looking to save time during the week! You can marinate the flank steak up to 24 hours in advance, ensuring a flavor-packed result that remains juicy and tender. The arugula pesto can also be prepared ahead and stored in the refrigerator for up to 3 days, just remember to add a thin layer of olive oil on top to preserve its vibrant green color. When you’re ready to serve, simply grill the marinated steak and corn as the recipe directs. Enjoy the satisfaction of whipping up a gourmet meal quickly, without sacrificing quality!
Expert Tips for Pesto Steak
- Marinate Longer: Extend the marination to 24 hours for a deeper flavor and enhanced tenderness in your pesto steak.
- Resting Time: Allow the grilled steak to rest for about 5 minutes before slicing; this helps retain those delicious juices.
- Cut Against the Grain: Always slice the flank steak against the grain to ensure each piece is tender and easy to chew.
- Grill Temp Matters: Make sure your grill is hot enough (around 450°F) to achieve a perfect sear and prevent overcooking your pesto steak.
- Fresh Ingredients: Use fresh herbs and seasonal vegetables for the best taste; it makes all the difference in flavor!
Pesto Steak Recipe FAQs
How do I choose the right flank steak?
Absolutely! When selecting flank steak, look for pieces that are bright red with good marbling throughout. Avoid any cuts with dark spots or excessive fat. The fresher the steak, the better the flavor!
How should I store leftovers of the pesto steak?
To keep your pesto steak fresh, store the leftover slices in an airtight container in the refrigerator for up to 3 days. Just reheat gently over medium-low heat in a skillet to maintain the tenderness.
Can I freeze pesto steak?
Yes, you can! Wrap each piece of steak tightly in plastic wrap, followed by aluminum foil. This double protection can allow the steak to stay fresh for up to 2 months in the freezer. When ready to enjoy, thaw it overnight in the fridge or use the microwave on a low setting.
What are common pitfalls when marinating flank steak?
Very often, people underestimate the importance of time! Marinating flank steak for at least 30 minutes is essential, but ideally, let it marinate for 24 hours for maximum flavor and tenderness. Don’t forget to keep it in the fridge during this process to prevent spoilage!
Is this recipe safe for pets or individuals with allergies?
Certainly! However, caution is needed if your pet is near the table. The ingredients in pesto, such as garlic and cheese, can be harmful to dogs and certain other pets. For allergies, watch out for soy in the marinade and ensure to use gluten-free soy sauce if needed.
Juicy Pesto Steak with Creamy Burrata for Summer Grilling
Ingredients
Equipment
Method
- In a mixing bowl, combine olive oil, honey, minced garlic, red wine vinegar, soy sauce, and black pepper. Whisk until blended. Place flank steak in a resealable bag, pour marinade over the meat, and let marinate for at least 30 minutes up to 24 hours.
- In a food processor, add arugula, basil, olive oil, grated parmesan, pine nuts, lemon zest, and minced garlic. Pulse until finely chopped and smooth. Season with black pepper and set aside.
- Preheat the grill to about 450°F (232°C). Prep corn by tossing with olive oil and salt.
- Grill the marinated flank steak for 3-5 minutes per side until it reaches 132°F (56°C) for medium rare. Let it rest on a cutting board.
- Grill corn for approximately 10 minutes, turning until tender and charred. Remove from grill.
- Slice rested steak against the grain, serve topped with burrata, grilled corn, and arugula pesto.
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