Pesto Steak with Burrata (Print Version)
# Ingredients:
→ Main
01 -
700g flank steak
→ Marinade
02 -
60ml extra virgin olive oil
03 -
60ml honey
04 -
2 cloves garlic, grated or minced
05 -
2 tablespoons red wine vinegar
06 -
2 tablespoons soy sauce
07 -
½ teaspoon black pepper
→ Arugula Pesto
08 -
2 cups packed arugula
09 -
¼ cup packed basil
10 -
240ml extra-virgin olive oil
11 -
100g finely grated parmesan
12 -
45g pine nuts
13 -
1 tablespoon lemon zest
14 -
1 clove garlic, crushed
15 -
1 teaspoon kosher salt
16 -
Freshly ground black pepper to taste
→ For Serving
17 -
4 ears corn
18 -
2 balls burrata cheese, torn into bite-sized pieces (115g)
19 -
Salt and pepper to taste
# Instructions:
01 -
Whisk together all marinade ingredients and pour over the flank steak in a casserole dish or large ziplock bag. Let marinate for 30 minutes, or up to overnight.
02 -
Meanwhile, preheat your grill to high heat.
03 -
Process arugula, basil, oil, parmesan, pine nuts, lemon zest, garlic and salt in a food processor or blender until finely chopped. Season with black pepper to taste.
04 -
Add the corn and steak to the grill. Cook the steak for 3-5 minutes per side for medium rare (55°C internal temperature). Transfer to a cutting board and let rest 5 minutes. Cook the corn until charred in spots and tender, about 10 minutes.
05 -
Slice the steak against the grain and cut the corn kernels off the cobs.
06 -
Arrange the sliced steak on plates with burrata and grilled corn. Top with arugula pesto and serve immediately.
# Notes:
01 -
For best results, allow the steak to come to room temperature before grilling.
02 -
Leftover pesto can be refrigerated for up to 5 days or frozen for future use.