Description
Indulge in the perfect summer dinner with this delicious recipe for Grilled Flank Steak topped with creamy Burrata Cheese and zesty Arugula Pesto. A flavorful dish that’s sure to impress!
Ingredients
For the Flank Steak:
- 1 1/2 lbs flank steak
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper, to taste
For the Arugula Pesto:
- 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
- Preheat the grill to medium-high heat. Brush the flank steak with 2 tbsp olive oil and balsamic vinegar. Season with salt and pepper on both sides.
- Grill the steak for about 4-5 minutes per side for medium-rare, or longer depending on your desired level of doneness. Remove from the grill and let the steak rest for 5-10 minutes before slicing.
- Prepare the arugula pesto: 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.
- Slice the rested flank steak thinly against the grain.
- Arrange the sliced steak on a platter and top with burrata cheese.
- Spoon the arugula pesto over the steak and cheese, allowing it to drizzle over the edges.
- Garnish with lemon wedges and serve immediately.
Notes
- You can substitute burrata with fresh mozzarella if preferred.
- For extra flavor, marinate the flank steak in the balsamic vinegar and olive oil for at least 30 minutes before grilling.
- If you don’t have pine nuts or walnuts, you can use almonds or cashews for a different twist.
