If you’re seeking a show-stopping main course that feels both rustic and elegant, let me introduce you to my all-time favorite: Grilled Flank Steak with Burrata Cheese & Arugula Pesto. This dish brings together juicy, perfectly grilled steak, luxuriously creamy burrata, and a peppery, vibrant arugula-basil pesto for a combination that bursts with color and flavor. Whether it’s an alfresco summer dinner or a cozy meal indoors, this recipe never fails to impress — and it’s surprisingly easy to pull together in under 30 minutes.

Grilled Flank Steak with Burrata Cheese & Arugula Pesto Recipe - Recipe Image

Ingredients You’ll Need

What makes Grilled Flank Steak with Burrata Cheese & Arugula Pesto truly wonderful is the lineup of straightforward yet superb ingredients. Each one plays its part: from the tender steak base to the rich, fresh pesto and the softness of the burrata. Here’s what you’ll need, along with tips to maximize every flavor.

Flank steak (1 1/2 lbs): This cut grills rapidly while staying juicy, especially when sliced properly against the grain.
Olive oil (2 tbsp + 1/3 cup): Divided for marinating the steak and binding the pesto, good quality really shines here.
Balsamic vinegar (1 tbsp): Adds depth and a gentle tang to the steak marinade.
Salt and pepper, to taste: Bring out every flavor; season generously!
Fresh arugula leaves (1 cup, packed): The backbone of your pesto, offering a peppery bite and gorgeous green color.
Fresh basil leaves (1/4 cup): Balances the pesto with sweet, aromatic notes.
Grated Parmesan cheese (1/4 cup): For umami dimension and creaminess in the pesto.
Pine nuts or walnuts (1/4 cup): Pick your favorite! Both add body and a faint nuttiness to the sauce.
Garlic cloves, minced (2): Just the right punch of garlicky flavor in the pesto.
Burrata cheese (8 oz): Ultra-creamy, luscious, and perfect as a cooling, rich contrast to the grilled steak.
Lemon wedges, for serving (optional): Brings brightness and balances the richness. Highly recommended for a final flourish.

How to Make Grilled Flank Steak with Burrata Cheese & Arugula Pesto

Step 1: Preheat Your Grill

First things first, get your grill nice and hot by preheating it to medium-high. This ensures those lovely char marks and helps your steak cook evenly and quickly. If you’re using a grill pan indoors, let it get almost smoking hot — that’s the secret to a beautiful sear.

Step 2: Season and Marinate the Steak

While your grill’s heating, brush the flank steak all over with 2 tablespoons of olive oil and a tablespoon of balsamic vinegar. Hit both sides with salt and pepper. If you have a bit more time, let it marinate for up to 30 minutes. You’ll taste the difference in every bite!

Step 3: Grill the Flank Steak

Add your seasoned steak to the hot grill. Cook for about 4-5 minutes per side for that ideal medium-rare doneness, or leave it on a smidge longer if you prefer yours a touch more well done. Once grilled, place the steak on a cutting board and let it rest for 5-10 minutes so all those savory juices stay locked inside.

Step 4: Make the Arugula Pesto

While your steak rests, it’s pesto time! In your food processor, combine the fresh arugula, basil leaves, Parmesan, pine nuts or walnuts, and minced garlic. Pulse until everything’s nicely chopped. With the motor running, slowly stream in the remaining 1/3 cup olive oil until you reach a lush, pourable consistency. Season to taste with extra salt and pepper—the pesto should truly sing.

Step 5: Assemble and Finish

Slice the rested steak thinly against the grain—that’s the trick for ultimate tenderness. Arrange those gorgeous slices on a serving platter. Tear the creamy burrata over the steak in chunky clouds, then spoon your arugula pesto generously on top, letting it cascade over the edges. Finish with lemon wedges around the side; a squeeze right before eating brightens up every single flavor.

How to Serve Grilled Flank Steak with Burrata Cheese & Arugula Pesto

Garnishes

A final flourish makes all the difference. Besides the classic lemon wedges, try scattering extra toasted pine nuts, a sprinkle of flaky sea salt, or a handful of shaved Parmesan over the top. A few fresh arugula leaves not only echo the pesto but add a pretty pop of green and a fresh bite.

Side Dishes

Because Grilled Flank Steak with Burrata Cheese & Arugula Pesto is the star, sides should complement without overpowering. I love serving it alongside grilled vegetables (think asparagus or zucchini), a simple wild rice pilaf, or thick slices of rustic sourdough to mop up every drop of pesto. A crisp salad will also keep things lively and light.

Creative Ways to Present

This dish is a showstopper on a gorgeous platter, but you can think even bigger! Try serving the sliced steak and burrata on toasted baguette rounds as upscale steak crostini for a cocktail party, or tuck leftovers into a warm wrap with fresh greens for a standout lunch. The colors and textures truly steal the show no matter how you plate it.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), store the steak, burrata, and arugula pesto separately in airtight containers in the refrigerator. The steak will keep well for up to 3 days, while the pesto stays green and punchy for up to 5 days. Burrata is best enjoyed fresh but can be chilled for up to 2 days.

Freezing

Freezing Grilled Flank Steak with Burrata Cheese & Arugula Pesto is possible, but for best results, freeze only the sliced steak in a sealed container. The pesto can also be frozen in ice cube trays for individual portions. Burrata doesn’t freeze well—the texture changes—so use up the cheese while it’s at its freshest and creamiest.

Reheating

To gently reheat steak, let it come to room temperature and then warm it quickly in a hot skillet or under a broiler—you want to avoid overcooking. Pesto is best served at room temperature, and burrata should always be served fresh for that dreamy texture. Combine everything after warming, and your leftovers will feel almost as indulgent as the first serving!

FAQs

Can I use a different cut of steak for this recipe?

Yes! While flank steak is my first choice for Grilled Flank Steak with Burrata Cheese & Arugula Pesto thanks to its tenderness and flavor, you can substitute skirt steak or even hanger steak for a similarly delicious result. Just adjust cooking times as needed—they can cook even faster!

What if I don’t have a grill?

No grill? No problem! Use a grill pan or a heavy cast-iron skillet on your stovetop. Preheat the pan until it’s smoking hot and follow the same timing, flipping for those caramelized edges. You’ll get that irresistible sear even indoors.

Can I make the arugula pesto in advance?

Absolutely! The arugula pesto can be prepared a day or two ahead. Keep it refrigerated in an airtight jar with a thin layer of olive oil on top to prevent browning. Give it a quick stir before using, and you’re ready to go.

Is there a good cheese substitute for burrata?

If burrata is tricky to find, fresh mozzarella is your best swap. It won’t be quite as creamy in the center, but it still offers a wonderful freshness and milky flavor that pairs beautifully with steak and pesto.

How can I make this dish nut-free?

You can happily swap the pine nuts or walnuts in the pesto for pumpkin seeds or simply leave them out altogether. The pesto will lose a bit of its body but keep all its zippy flavor and color.

Final Thoughts

I hope you feel as inspired as I do every time I make Grilled Flank Steak with Burrata Cheese & Arugula Pesto! Treat yourself and your loved ones to this bouquet of simple ingredients and bold flavors. Whether for a special gathering or a weeknight dinner that feels extraordinary, this dish is a true celebration on a platter—don’t be surprised if it becomes a new favorite at your table!

Grilled Flank Steak with Burrata Cheese & Arugula Pesto Recipe