Grilled Steak with Arugula Pesto

This flavorful pesto steak recipe transforms an ordinary weeknight dinner into a restaurant-worthy experience with minimal effort. The vibrant arugula pesto paired with sweet grilled corn and creamy burrata creates a perfect balance of flavors that will impress even the most discerning dinner guests.

I first made this recipe for my husband's birthday dinner, and it's now requested for every special occasion. The combination of peppery arugula pesto with sweet honey marinade creates magic on the plate.

Ingredients

• Flank steak: An affordable cut that becomes tender and flavorful when marinated and cooked properly
• Extra virgin olive oil: Use a good quality oil as it's prominent in both the marinade and pesto
• Honey: Adds natural sweetness that helps caramelize the steak when grilled
• Garlic: Provides essential aromatic flavor to both the marinade and pesto
• Red wine vinegar: Brings acidity to tenderize the meat and balance the flavors
• Soy sauce: Adds umami depth to the marinade
• Arugula: Provides a peppery bite to the pesto that pairs beautifully with steak
• Basil: Adds classic herbal notes to the pesto
• Parmesan cheese: Use freshly grated for the best flavor in the pesto
• Pine nuts: Toast them lightly before adding to the pesto for enhanced nuttiness
• Burrata cheese: The creamy center creates a luxurious sauce when it mingles with the hot steak
• Fresh corn: Summer corn adds sweetness and texture to balance the rich steak

Step-by-Step Instructions

Marinate the Steak:

Whisk together olive oil, honey, garlic, red wine vinegar, soy sauce, and black pepper in a bowl. Pour over flank steak in a shallow dish, making sure meat is completely covered. Let sit for at least 30 minutes, or refrigerate overnight for deeper flavor penetration.

Prepare the Grill:

Preheat your grill to high heat about 450500°F. Clean and oil the grates thoroughly to prevent sticking.

Make the Arugula Pesto:

Combine fresh arugula, basil, olive oil, grated parmesan, pine nuts, lemon zest, garlic and salt in a food processor. Process until smooth but still slightly textured. Season with freshly ground black pepper to taste. The pesto should be vibrant green and have a spreadable consistency.

Grill the Protein and Corn:

Place flank steak and corn directly on the hot grill. Cook steak for 35 minutes per side until internal temperature reaches 132°F for medium rare. Grill corn while turning occasionally until charred in spots and tender, about 10 minutes total.

Rest the Steak:

Transfer the grilled flank steak to a cutting board and let rest for at least 5 minutes. This critical step allows juices to redistribute throughout the meat for maximum tenderness.

Prepare and Plate:

Slice the rested steak thinly against the grain for maximum tenderness. Cut corn kernels off the cobs. Arrange steak slices on plates, add torn burrata pieces and corn kernels. Drizzle generously with arugula pesto.

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This recipe holds special meaning in our family as it was the first meal I cooked after we moved into our new home. The aroma of the grilled steak and fresh pesto christened our patio and created an instant memory. Now whenever I make it, it brings back the excitement of that first dinner under the stars.

Mastering the Perfect Marinade

The honey in this marinade does more than add sweetness. It creates beautiful caramelization on the steak when it hits the hot grill. For an even deeper flavor, try substituting balsamic vinegar for the red wine vinegar. The marinade works equally well with other cuts like ribeye or sirloin, though cooking times will vary based on thickness.

Creative Serving Ideas

This pesto steak works beautifully as part of a larger spread. Try serving it alongside roasted cherry tomatoes, crusty bread for soaking up extra pesto, or even a simple arugula salad dressed with lemon and olive oil. For a more substantial meal, add grilled potatoes or creamy polenta to absorb all the wonderful juices.

Making Ahead Options

The beauty of this recipe lies in its flexibility. The arugula pesto can be made up to 3 days ahead and stored in the refrigerator with a thin layer of olive oil on top to prevent discoloration. The steak can marinate overnight, making this perfect for entertaining. Simply heat the grill when guests arrive, and dinner will be ready in minutes.

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This recipe is a testament to how simple ingredients can create extraordinary flavors. Try it for your next gathering and savor every bite!

Frequently Asked Questions

→ How long should I marinate the flank steak?

The flank steak should marinate for at least 30 minutes to allow the flavors to penetrate the meat, but you can marinate it for up to overnight in the refrigerator for more intense flavor. If marinating longer than 2 hours, keep it refrigerated.

→ Can I substitute the flank steak with another cut?

Yes, you can substitute flank steak with skirt steak, hanger steak, or flat iron steak. These cuts have similar characteristics and will work well with the marinade. Just adjust cooking times based on thickness and desired doneness.

→ What can I use instead of pine nuts in the pesto?

If pine nuts are unavailable or too expensive, you can substitute with walnuts, almonds, or pistachios. Each will provide a slightly different flavor profile but will still create a delicious pesto.

→ Can I make the arugula pesto ahead of time?

Yes, the arugula pesto can be made up to 3 days ahead and stored in an airtight container in the refrigerator. To prevent browning, pour a thin layer of olive oil on top before sealing. You can also freeze pesto in ice cube trays for longer storage.

→ What can I substitute for burrata cheese?

If burrata is unavailable, you can substitute with fresh mozzarella, stracciatella, or even a dollop of ricotta cheese. While the texture will be slightly different, these alternatives will still provide the creamy element that complements the steak and pesto.

→ How do I know when my steak is medium-rare?

For medium-rare steak, the internal temperature should reach 132°F (55°C). If you don't have a meat thermometer, you can use the finger test - medium-rare steak should feel like the base of your thumb when you touch your thumb and middle finger together.