Grilled Flank Steak with Burrata & Pesto Recipe
If you’re looking for a dish that feels like summer on a platter, Grilled Flank Steak with Burrata & Pesto is the answer. Imagine perfectly charred, juicy steak slices, cool and creamy burrata melting over the top, and a generous drizzle of basil pesto to tie everything together—all finished with sweet cherry tomatoes and fragrant basil. It’s a recipe that looks like a work of art but comes together in under half an hour, making it ideal for everything from family dinners to special occasions. Every bite is a celebration of bold flavors, vibrant colors, and irresistible textures!
Ingredients You’ll Need
The beauty of this recipe is in its simplicity—each ingredient brings something essential, whether it’s rich flavor, creamy texture, or a burst of freshness. Don’t skip anything here; together, they make the Grilled Flank Steak with Burrata & Pesto truly unforgettable.
- Flank steak (1 1/2 pounds): Choose a well-marbled cut for maximum juiciness and flavor on the grill.
- Olive oil (2 tablespoons): Helps the seasonings stick and gives the steak a beautiful sear.
- Salt (2 teaspoons): Essential for bringing out the natural flavors of the steak.
- Black pepper (1 teaspoon): Adds just the right touch of heat and depth.
- Garlic powder (1 teaspoon): Infuses the meat with savory, aromatic notes.
- Smoked paprika (1 teaspoon): Adds a subtle smokiness that complements the grill.
- Burrata cheese (2 balls): The star of the show; creamy, dreamy, and decadent when torn over the steak.
- Basil pesto (1/3 cup, prepared): Either store-bought or homemade, this brings a fresh, herby punch.
- Cherry tomatoes (1 cup, halved): Bursting with sweetness and color, they brighten up the whole platter.
- Balsamic glaze (2 tablespoons): A sweet-tart drizzle that ties all the flavors together.
- Fresh basil leaves (for garnish): Adds a fragrant, green flourish to finish the dish beautifully.
How to Make Grilled Flank Steak with Burrata & Pesto
Step 1: Preheat and Prep the Grill
Start by preheating your grill to medium-high heat. This ensures those gorgeous grill marks and a perfect sear. While the grill heats up, pat your flank steak dry with paper towels—this step helps you get that irresistible crust rather than steaming the meat.
Step 2: Season the Flank Steak
Rub both sides of the steak with olive oil, then generously sprinkle on the salt, black pepper, garlic powder, and smoked paprika. Don’t be shy with the seasonings—they create a flavorful crust that really makes Grilled Flank Steak with Burrata & Pesto stand out.
Step 3: Grill the Steak
Place the steak on the hot grill and cook for 4 to 5 minutes per side. You’re aiming for an internal temperature of 130°F for medium-rare or 140°F for medium. The key is to avoid overcooking so the steak stays juicy and tender.
Step 4: Rest and Slice the Steak
Transfer the grilled steak to a cutting board, cover it loosely with foil, and let it rest for 10 minutes. This short wait lets the juices redistribute, keeping every slice moist. After resting, slice the steak thinly against the grain for maximum tenderness.
Step 5: Assemble the Platter
Arrange the steak slices on a serving platter. Tear the burrata over the top in generous pieces, then add dollops of basil pesto and scatter the halved cherry tomatoes all around. Drizzle the whole thing with balsamic glaze and finish with a handful of fresh basil leaves. Your Grilled Flank Steak with Burrata & Pesto is ready to wow!
How to Serve Grilled Flank Steak with Burrata & Pesto
Garnishes
For a showstopping presentation, finish your platter with extra fresh basil leaves and an extra swirl of balsamic glaze. A crack of black pepper or a sprinkle of flaky sea salt adds a restaurant-worthy finishing touch, making every bite of Grilled Flank Steak with Burrata & Pesto pop with flavor.
Side Dishes
This steak pairs beautifully with grilled vegetables, crusty bread, or even a simple arugula salad tossed in lemon vinaigrette. The fresh, zesty sides balance the richness of the burrata and pesto, making your meal feel both indulgent and fresh.
Creative Ways to Present
Try serving Grilled Flank Steak with Burrata & Pesto family-style on a large wooden board for a rustic look, or plate individual portions for a dinner party. For a fun twist, slice leftover steak thin and tuck it into warm ciabatta rolls with extra pesto and greens for an out-of-this-world sandwich.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the steak, burrata, and toppings separately in airtight containers. The steak will keep well in the fridge for up to three days, making it perfect for quick lunches or a second easy dinner.
Freezing
You can freeze the grilled flank steak (without toppings) for up to two months. Wrap it tightly in plastic wrap and place in a freezer-safe bag. When you’re ready to enjoy it again, thaw overnight in the refrigerator for best results.
Reheating
To reheat, gently warm the steak slices in a skillet over low heat or in the microwave at 50% power to prevent them from drying out. Add fresh burrata, pesto, and tomatoes just before serving to keep those flavors lively and bright.
FAQs
Can I use a different cut of steak?
Absolutely! While flank steak is ideal for Grilled Flank Steak with Burrata & Pesto because of its texture and flavor, you can substitute skirt steak or even flat iron steak if needed—just adjust the cooking time based on thickness.
Do I need to use homemade pesto?
Nope! Store-bought pesto works perfectly for this dish and saves time. If you have homemade on hand, it certainly adds a fresher, more vibrant flavor, but either option will make your Grilled Flank Steak with Burrata & Pesto delicious.
What’s the best way to slice flank steak?
Always slice flank steak thinly against the grain. This shortens the muscle fibers, resulting in tender, easy-to-chew slices that soak up all the flavorful toppings.
Is this recipe gluten-free?
Yes, Grilled Flank Steak with Burrata & Pesto is naturally gluten-free as long as your pesto and balsamic glaze are gluten-free. Always check labels if you’re preparing for someone with celiac or gluten sensitivity.
Can I make this recipe indoors?
Definitely! If you don’t have a grill, you can cook the steak in a very hot cast-iron skillet or grill pan on the stove. You’ll still get a wonderful sear and fantastic flavor.
Final Thoughts
There’s something truly magical about the combination of smoky, charred steak, creamy burrata, and vibrant pesto, all topped off with juicy tomatoes and a sweet-tangy glaze. If you haven’t tried Grilled Flank Steak with Burrata & Pesto yet, now’s the time—trust me, it’ll become one of your most requested recipes for gatherings (and your own cravings!). Enjoy every bite, and happy grilling!
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Grilled Flank Steak with Burrata & Pesto Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delicious and elegant grilled flank steak recipe topped with creamy burrata cheese, vibrant basil pesto, and sweet cherry tomatoes, finished with a balsamic glaze and fresh basil leaves. Perfect for a quick yet impressive Italian-American main course.
Ingredients
Steak and Seasoning
- 1 1/2 pounds flank steak
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
Toppings
- 2 balls burrata cheese
- 1/3 cup prepared basil pesto
- 1 cup cherry tomatoes, halved
- 2 tablespoons balsamic glaze
- Fresh basil leaves for garnish
Instructions
- Prepare the Grill and Steak: Preheat the grill to medium-high heat. Pat the flank steak dry with paper towels and rub both sides with olive oil. Season evenly with salt, black pepper, garlic powder, and smoked paprika for a full flavor profile.
- Grill the Steak: Place the steak on the hot grill and cook for 4 to 5 minutes per side. Check the internal temperature aiming for 130°F for medium-rare or 140°F for medium doneness. Adjust timing accordingly.
- Rest the Steak: Remove the steak from the grill and transfer to a cutting board. Loosely cover with foil and let it rest for 10 minutes to allow juices to redistribute, ensuring a juicy result.
- Slice the Steak: Slice the flank steak thinly against the grain to maximize tenderness. Arrange the slices attractively on a serving platter.
- Add Toppings and Serve: Tear the burrata cheese into pieces and scatter over the steak slices. Spoon dollops of basil pesto and spread the halved cherry tomatoes around. Drizzle balsamic glaze on top and garnish with fresh basil leaves. Serve immediately for best flavor.
Notes
- This dish pairs wonderfully with grilled vegetables or crusty bread for a complete meal.
- For a fresher flavor, use homemade basil pesto instead of store-bought.
- Leftover steak can be repurposed as a delicious sandwich or salad topping the next day.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 3 g
- Sodium: 640 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 105 mg
