Grilled Flank Steak with Burrata & Pesto Recipe
If you’re searching for a showstopper that turns a simple summer meal into something truly special, let me introduce you to Grilled Flank Steak with Burrata & Pesto. This dish checks every box: juicy, flame-licked steak, creamy burrata that spills its rich center at the first touch, peppery basil pesto for a burst of freshness, and sweet cherry tomatoes to brighten every bite. With flavors and textures working harmoniously, Grilled Flank Steak with Burrata & Pesto is the kind of recipe that practically guarantees oohs and ahhs from friends and family alike!
Ingredients You’ll Need
What I love most about this recipe is its simplicity: each ingredient is chosen for maximum impact—no fluff, just pure flavor. Every element adds its own touch, from smoky steak to the lush cheese, making Grilled Flank Steak with Burrata & Pesto a true celebration on a platter.
- Flank Steak (1 1/2 pounds): The star—lean yet flavorful, and perfect for quick grilling.
- Olive Oil (2 tablespoons): Helps the seasonings stick and ensures a beautiful sear.
- Salt (1 teaspoon): Essential for drawing out the steak’s natural flavors.
- Black Pepper (1/2 teaspoon): For a subtle, spicy backbone.
- Garlic Powder (1/2 teaspoon): Adds a hint of savory depth without overpowering.
- Smoked Paprika (1/2 teaspoon): This infuses the steak with a gentle smokiness that’s irresistible.
- Burrata Cheese (8 ounces, 2 balls): Dreamy, creamy, and the ultimate steak companion.
- Basil Pesto (1/2 cup): Whether homemade or store-bought, it ties everything together with herbaceous zing.
- Cherry Tomatoes (1 cup, halved): For bursts of juiciness and vivid summer color.
- Fresh Basil Leaves: Scattered on top for aroma and visual appeal.
- Balsamic Glaze (optional): A finishing drizzle for tangy-sweet richness if you like an extra pop.
How to Make Grilled Flank Steak with Burrata & Pesto
Step 1: Prep the Steak
Start by patting your flank steak dry with paper towels—this step helps guarantee that irresistible golden crust when you grill. Rub the steak with olive oil so all the seasonings can cozy up to every surface, then season all over with salt, black pepper, garlic powder, and smoked paprika. Trust me, this simple rub makes all the difference in flavor.
Step 2: Fire Up the Grill
Preheat your grill or grill pan to medium-high heat. You want it hot enough to sear the steak but not so hot that it scorches. This is where that signature grilled flavor comes in and truly lifts Grilled Flank Steak with Burrata & Pesto above your average beef dish!
Step 3: Grill to Perfection
Once your grill is ready, gently lay the steak down and cook for about 4 to 5 minutes per side for medium-rare. Adjust that cooking time if you like it more or less done—just remember, flank steak is at its most tender when not overcooked. Get those wonderful grill marks, then transfer to a cutting board and tent loosely with foil.
Step 4: Let It Rest
As tempting as it is to slice right in, let your steak rest for around 10 minutes. This lets the juices redistribute, so each bite of Grilled Flank Steak with Burrata & Pesto is both juicy and flavorful (not to mention easier to slice).
Step 5: Assemble the Platter
Arrange your burrata balls on a serving platter so they’re ready to be the creamy centerpiece. Thinly slice the steak against the grain—this ensures it stays unbelievably tender—and layer it elegantly next to or even slightly over the burrata.
Step 6: Top and Finish
Spoon generous dollops of basil pesto over the steak and burrata, letting it trickle into every crevice. Scatter the halved cherry tomatoes and fresh basil leaves across the top for brightness and color. And if you love a hint of tang, go ahead and drizzle with balsamic glaze. Serve Grilled Flank Steak with Burrata & Pesto while everything is still at its melty, aromatic peak!
How to Serve Grilled Flank Steak with Burrata & Pesto
Garnishes
For that restaurant-caliber finish, shower Grilled Flank Steak with Burrata & Pesto with extra torn fresh basil and a crack of black pepper. A touch of flaky sea salt and a drizzle of rich balsamic glaze add a special sparkle, making the platter as stunning as it is delicious.
Side Dishes
Nothing beats pairing this dish with thick slices of warm, crusty bread—ideal for scooping up every bit of melty burrata and savory pesto. Or, keep things fresh with a lightly dressed arugula salad. Roasted vegetables or herby potatoes are wonderful too, balancing the richness of the steak and cheese.
Creative Ways to Present
Turn Grilled Flank Steak with Burrata & Pesto into a festive open-faced sandwich by layering everything on grilled ciabatta. For a family-style feast, serve on a big wooden board, letting everyone dig in and build their perfect bite. Or, if you’re hosting a party, slice steak into smaller pieces and serve as elegant canapés on crostini with a dab of burrata and a swipe of pesto.
Make Ahead and Storage
Storing Leftovers
Leftover Grilled Flank Steak with Burrata & Pesto should be stored in an airtight container in the refrigerator. Keep the steak, burrata, and toppings separated if possible, to prevent everything from becoming soggy and to preserve the flavors.
Freezing
While you can freeze grilled flank steak (just wrap it well and store in a freezer bag for up to 2 months), burrata and fresh vegetables really shine when enjoyed fresh. If freezing, skip the cheese and assemble fresh after reheating the steak.
Reheating
Warm leftover steak gently in a skillet or covered in the oven until just heated through—don’t overdo it, or it’ll dry out. Let it cool slightly, then assemble as you would the original Grilled Flank Steak with Burrata & Pesto, adding fresh burrata, pesto, and veggies for the best texture.
FAQs
Can I make Grilled Flank Steak with Burrata & Pesto indoors?
Absolutely! A grill pan or even a heavy cast-iron skillet on your stovetop works perfectly. Just make sure to get it good and hot for that signature sear.
What’s the best way to slice flank steak?
Always slice flank steak thinly against the grain—look for the lines running through the meat and cut perpendicular to them. This makes each bite ultra-tender.
Is there a substitute for burrata?
If you can’t track down burrata, try fresh mozzarella or creamy ricotta. They won’t burst quite like burrata but will still deliver plenty of creamy goodness alongside the steak and pesto.
Can I marinate the flank steak ahead of time?
Definitely! Marinate in olive oil, lemon juice, and garlic for an hour (or overnight for even more flavor). Just keep in mind to pat it dry before grilling for the best sear.
How can I make this dish gluten-free?
Grilled Flank Steak with Burrata & Pesto is naturally gluten-free as written! Just be sure your pesto and balsamic glaze don’t include any gluten-containing thickeners or additives if you’re sensitive.
Final Thoughts
If you’re looking for a meal that feels like pure, relaxed luxury—without a lot of fuss—this is it. Grilled Flank Steak with Burrata & Pesto is a recipe that delivers with every bite and is sure to become a new favorite at your table. Gather your ingredients, fire up the grill, and treat yourself and your loved ones to this unforgettable dish!
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Grilled Flank Steak with Burrata & Pesto Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the perfect summer dish with this Grilled Flank Steak with Burrata & Pesto recipe. Juicy flank steak paired with creamy burrata cheese, fresh basil pesto, and burst cherry tomatoes make for a delightful meal that’s easy to prepare and full of flavor.
Ingredients
Flank Steak:
- 1 1/2 pounds flank steak
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
Additional Ingredients:
- 8 ounces burrata cheese (2 balls)
- 1/2 cup basil pesto (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- fresh basil leaves for garnish
- optional: balsamic glaze for drizzling
Instructions
- Preheat the Grill: Preheat a grill or grill pan to medium-high heat.
- Season the Steak: Pat the flank steak dry and rub with olive oil, salt, pepper, garlic powder, and smoked paprika.
- Grill the Steak: Grill the steak for 4–5 minutes per side for medium-rare. Rest for 10 minutes.
- Assemble: Arrange burrata on a platter. Slice the steak thinly, layer over burrata, spoon pesto, add cherry tomatoes and basil. Drizzle with balsamic glaze.
- Serve: Serve immediately.
Notes
- Flank steak can also be marinated in olive oil, lemon juice, and garlic for extra flavor before grilling.
- This dish pairs beautifully with crusty bread or a light arugula salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian-American
Nutrition
- Serving Size: about 6 ounces steak + toppings
- Calories: 520
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 38 g
- Saturated Fat: 16 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg
