Description

This Grilled Flank Steak with Burrata & Pesto is a vibrant and flavorful Italian-inspired main course perfect for summer. Tender, juicy flank steak is seasoned and grilled to perfection, then topped with creamy burrata cheese, fresh basil pesto, and juicy cherry tomatoes. Finished with a drizzle of balsamic glaze and fresh basil leaves, this dish combines smoky, creamy, and herby elements for an impressive and satisfying meal.

Ingredients

Steak and Marinade

1½ pounds flank steak
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
2 cloves garlic, minced
1 teaspoon balsamic vinegar

Toppings and Garnish

1½ cups cherry tomatoes, halved
8 ounces burrata cheese (2 balls)
½ cup basil pesto (store-bought or homemade)
Fresh basil leaves for garnish
Optional: balsamic glaze for drizzling

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Instructions

Prepare the Steak: Preheat a grill or grill pan over medium-high heat. Pat the flank steak dry with paper towels to remove excess moisture, then rub it evenly with olive oil, salt, black pepper, and minced garlic. Let the steak rest at room temperature for 20 minutes to allow flavors to meld and ensure even cooking.
Grill the Steak: Place the steak on the preheated grill and cook for 4–5 minutes per side to achieve medium-rare doneness, or adjust cooking time to your preference. Use tongs to turn the steak gently without piercing it, ensuring juicy results.
Rest and Slice: Transfer the grilled steak to a cutting board and drizzle it with balsamic vinegar. Allow it to rest for 5–10 minutes so the juices redistribute. Then, slice the steak thinly against the grain to maximize tenderness.
Prepare the Tomatoes: While the steak rests, toss the halved cherry tomatoes with a drizzle of olive oil and a pinch of salt to enhance their sweetness and flavor.
Assemble and Serve: Arrange the sliced steak on a serving platter. Top with torn or whole balls of burrata cheese, spoon over the basil pesto, and scatter the dressed cherry tomatoes around. Garnish with fresh basil leaves and drizzle with optional balsamic glaze. Serve immediately for the best combination of flavors.

Notes

Serve this dish over a bed of peppery arugula, crusty bread, or grilled vegetables for a complete meal.
You can substitute flank steak with skirt steak or hanger steak if preferred.
For convenience, use store-bought pesto and pre-marinated steak as a shortcut.