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.