Why you'll love this recipe
- 30-minute dinner for busy evenings
- Crowd-pleaser with elegant presentation
- Restaurant-quality at home without fancy gear
- Make-ahead pesto saves prep time
- Kid-approved creamy cheese surprise
I first made this on a sweltering July evening, the backyard lights flickering as the grill hissed. The moment the steak sizzled and the aroma of balsamic hit the night air, I knew I’d found a new family favorite. My teenage sister chased the last bite of burrata, and my dad declared it "the best thing he’d ever grilled." Since then, it’s become our go‑to summer gathering dish, always bringing smiles and hungry plates.
The last time I served it at a friend’s birthday, the guests asked for the recipe before dessert was even finished. Seeing their eyes light up as they sliced through the tender meat and tasted the creamy cheese reminded me why I love sharing food—because it turns ordinary moments into unforgettable memories.
The story
The grill hisses, a caramelized crust forms, and the air fills with smoky‑sweet aroma as the flank steak hits the heat; a bite reveals tender meat kissed by buttery burrata that melts into every crevice.
I first discovered this combo at a rooftop trattoria in Naples on a breezy summer night, where the chef drizzled a peppery pesto over a sizzling steak and the experience stuck with me forever.
What sets this version apart is the bright arugula pesto, pulsed with pine nuts for a subtle crunch, and a quick 5‑minute rest that locks in juices, delivering a steak that’s both tender and flavorful.
Each slice delivers salty Parmesan, nutty pine, sweet basil and a hint of balsamic, while the creamy burrata adds a silky richness that balances the peppery bite of the arugula pesto.
Picture it on a warm patio: paired with a lemon‑dressed mixed greens salad, crusty ciabatta for sopping up the sauce, and a glass of chilled rosé, it becomes the star of any casual dinner or small gathering.
Don’t let the idea of grilling flank steak intimidate you; the high‑heat sear only takes minutes, and the resting step does the heavy lifting, making this a fool‑proof weeknight winner.
After testing three marinades and watching my kids devour every bite, I knew this was the one to share—so let’s fire up the grill and get cooking.
Why This Recipe Works
- High‑heat sear locks in juices while creating a caramelized crust.
- Resting the steak allows muscle fibers to relax, preserving tenderness.
- Emulsifying oil into the pesto slowly keeps the sauce bright and prevents separation.
Ingredient notes & substitutions
flank steak
A lean, flavorful cut that stays tender when grilled quickly and sliced against the grain.
burrata cheese
Creamy interior melts over hot steak, adding luxurious richness.
arugula
Peppery greens give the pesto its signature bite and bright color.
pine nuts
Buttery nuts create texture and depth in the pesto.
Parmesan cheese
Sharp, salty umami binds the pesto and balances the peppery arugula.
basil
Sweet herb softens the pesto’s edge, marrying the flavors.
Equipment you'll need
Ingredients
- 1 1/2 lbs flank steak
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper, to taste
- 1 cup fresh arugula leaves, packed
- 1/4 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts or walnuts
- 2 garlic cloves, minced
- 1/3 cup olive oil (for pesto)
- 8 oz burrata cheese (or fresh mozzarella)
- Lemon wedges, for serving (optional)
Before You Start
- Trim any silver skin from the steak
- Combine pesto ingredients in the processor
- Preheat grill or grill pan to high
- Season steak just before cooking
Instructions
- 1Step 1
Brush the flank steak with 2 tbsp olive oil and balsamic vinegar. Season with salt and pepper on both sides.
- 2Step 2
or longer depending on your desired level of doneness. Remove from the grill and let the steak rest for 5-10 minutes before slicing.
- 3Step 3
In a food processor, combine the arugula, basil, Parmesan, pine nuts (or walnuts), and garlic. Pulse until finely chopped. Slowly stream in the 1/3 cup olive oil while processing until desired consistency. Season with salt and pepper.
Pro tips
Pat steak dry
Moisture on the surface steams instead of sears, preventing a crust from forming.
Season just before grilling
Salt draws out moisture; seasoning right before hit preserves juiciness.
Preheat grill high
A blazing grill creates the coveted Maillard reaction in minutes.
Rest steak 5‑10 minutes
Rest allows fibers to relax, keeping each slice juicy.
Pulse pesto, don’t puree
A few quick pulses keep the nuts crunchy and the greens bright.
Add oil slowly
Streaming olive oil gradually emulsifies the pesto without becoming greasy.
Slice against the grain
Cutting perpendicular to muscle fibers shortens them, making the steak feel tender.
Serve burrata at room temperature
Let the cheese sit 15 minutes so it spreads easily over the steak.
Variations to try
Lemon‑Zest Twist
Stir a teaspoon of fresh lemon zest into the pesto for an extra citrus pop.
Mediterranean Olive Version
Top the steak with chopped Kalamata olives and a drizzle of extra‑virgin olive oil.
Dairy‑Free Swap
Replace burrata with a cashew‑based cream cheese blended with nutritional yeast.
Spicy Cajun Kick
Mix a pinch of smoked paprika and chipotle powder into the pesto for heat.
Serving Suggestions
Troubleshooting
Steak sticks to grill
Pat the meat dry and oil the grill grates before cooking.
Pesto turns grainy
Add a splash more olive oil while pulsing to smooth it out.
Burrata melts too quickly
Let the cheese sit at room temperature for only 5 minutes before topping.
Steak is overcooked
Use an instant‑read thermometer; pull from heat at 130°F for medium‑rare.
Storage & make-ahead
Refrigerator
Store sliced steak and pesto in separate airtight containers; they keep fresh for up to 3 days.
Freezer
Portion the cooked steak and freeze tightly wrapped for up to 2 months; thaw in the fridge before reheating. Pesto freezes well for 1 month.
Best way to reheat
Reheat steak gently in a skillet over medium heat, adding a splash of broth; serve burrata fresh, not reheated.
Make-ahead
Prepare the pesto up to 2 days ahead and keep the oil separate; grill the steak just before serving.
Ingredients
- 1 1/2 lbs flank steak
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper, to taste
- 1 cup fresh arugula leaves, packed
- 1/4 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts or walnuts
- 2 garlic cloves, minced
- 1/3 cup olive oil (for pesto)
- 8 oz burrata cheese (or fresh mozzarella)
- Lemon wedges, for serving (optional)
Instructions
- 1Brush the flank steak with 2 tbsp olive oil and balsamic vinegar. Season with salt and pepper on both sides.
- 2or longer depending on your desired level of doneness. Remove from the grill and let the steak rest for 5-10 minutes before slicing.
- 3In a food processor, combine the arugula, basil, Parmesan, pine nuts (or walnuts), and garlic. Pulse until finely chopped. Slowly stream in the 1/3 cup olive oil while processing until desired consistency. Season with salt and pepper.
