Looking for a quick weeknight dinner idea? Try this easy grilled flank steak with creamy burrata and homemade pesto, a perfect family favorite, save for later

Grilled Flank Steak with Burrata and Pesto Delight

Introduction

Imagine a dish that combines the tender richness of grilled flank steak, the creamy indulgence of burrata cheese, and the vibrant freshness of pesto, all in one harmonious bite. This Grilled Flank Steak with Burrata and Pesto Delight is not just a meal; it’s an experience that will elevate your dining table with its ease, flavor, and creativity, using everyday ingredients in a truly extraordinary way. Whether you’re a seasoned chef or a culinary newbie, this recipe is designed to impress with minimal effort, making it perfect for both weeknight dinners and special occasions.

Why This Works

Flavor balance and ingredient accessibility: The combination of grilled flank steak, creamy burrata, and herby pesto creates a balanced flavor profile that is both sophisticated and approachable. The ingredients are readily available in most supermarkets, making this dish accessible to anyone looking to try something new.
Ease of preparation: Despite its impressive presentation, this dish is remarkably easy to prepare. The steak can be marinated and grilled in no time, while the burrata and pesto add a luxurious touch without requiring much additional effort.
Impressive results with minimal effort: The key to this recipe’s success lies in its ability to deliver impressive results with minimal effort. The simplicity of the ingredients and the preparation method belies the complexity of flavors and textures that come together in each bite, making it an ideal choice for those looking to wow their guests without spending hours in the kitchen.

Key Ingredients

The main ingredients in this recipe include flank steak, burrata cheese, pesto, fresh basil, and a drizzle of high-quality olive oil. The flank steak provides a lean and flavorful base, while the burrata cheese adds a rich and creamy element. The pesto brings a vibrant and herby note, balanced by the freshness of basil. For practical substitutions, you could use other cuts of steak like skirt steak or ribeye for a different texture, or substitute the burrata with mozzarella for a lighter version. Homemade or store-bought pesto can be used, depending on your preference and the time you have available.

Instructions

Step 1: Begin by preparing the marinade for the flank steak. In a large bowl, whisk together olive oil, minced garlic, chopped fresh rosemary, salt, and pepper. Add the flank steak, turning to coat evenly, and let it marinate for at least 30 minutes or up to 2 hours in the refrigerator.
Step 2: Preheat your grill to medium-high heat. Remove the steak from the marinade, letting any excess liquid drip off. Grill the steak for 5-7 minutes per side, or until it reaches your desired level of doneness. Transfer the steak to a cutting board and let it rest for 10 minutes before slicing it thinly against the grain.
Step 3: While the steak is resting, prepare the pesto. If using store-bought, simply give it a good stir. For homemade pesto, blend fresh basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil in a food processor until you get a smooth and vibrant sauce. Season with salt to taste.
Step 4: To assemble the dish, slice the burrata cheese and place it on a serving platter or individual plates. Arrange the sliced grilled flank steak alongside the burrata. Drizzle the pesto over the steak and cheese, followed by a sprinkle of salt and a few grinds of pepper. Finish with a drizzle of olive oil and garnish with fresh basil leaves. Serve immediately and enjoy the delight on your guests’ faces as they take their first bites.

Handy Tips

For the best results, make sure your grill is preheated to the right temperature. A hot grill will give your steak a nice sear on the outside, locking in the juices and flavors.
Don’t overcook the steak. Flank steak can become tough if overcooked, so aim for medium-rare to medium, depending on your preference.
Let the steak rest. This step is crucial as it allows the juices to redistribute, making the steak more tender and flavorful when you slice into it.
Experiment with different types of cheese and herbs to find your favorite combination. The beauty of this recipe lies in its versatility, so don’t be afraid to get creative and make it your own.

Heat Control

Heat control is crucial when grilling the flank steak. The ideal temperature for grilling steak is between 400°F to 450°F (200°C to 230°C). For medium-rare, cook the steak for 5-7 minutes per side, or until it reaches an internal temperature of 130°F to 135°F (54°C to 57°C). For medium, cook for an additional 2-3 minutes per side, or until the internal temperature reaches 140°F to 145°F (60°C to 63°C). Always use a meat thermometer to ensure the steak is cooked to your desired level of doneness.

Crunch Factor

The crunch factor in this dish comes from the fresh basil leaves and the slight char on the grilled steak. To enhance the crunch, you can also add some toasted pine nuts or chopped fresh vegetables like bell peppers or zucchini to the platter. The key is to balance textures, so the creamy burrata and pesto are offset by crunchy elements, creating a delightful sensory experience with each bite.

Pro Kitchen Tricks

Use high-quality ingredients. The flavor and quality of your dish are directly related to the ingredients you use, so choose the best you can find.
Don’t press down on the steak with your spatula while it’s grilling. This can squeeze out juices and make the steak tough.
Let your steak come to room temperature before grilling. This helps the steak cook more evenly and prevents it from cooking too quickly on the outside before it’s done on the inside.
For an extra burst of flavor, drizzle the steak with a bit of balsamic glaze or reduction right before serving. The sweetness of the balsamic pairs beautifully with the savory steak and creamy burrata.

Storage Tips

Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. It’s best reheated to an internal temperature of 165°F (74°C) for food safety.
Burrata cheese is best consumed fresh, but it can be stored in the refrigerator for up to a day. Let it come to room temperature before serving for the best texture and flavor.
Pesto can be made ahead and stored in the refrigerator for up to a week or frozen for up to 6 months. Always give it a good stir before using and adjust the seasoning as needed.

Gift Packaging Ideas

If you’re looking to gift this dish, consider packaging the components separately for a beautiful and thoughtful presentation. Wrap the grilled steak in foil or parchment paper, place the burrata cheese in a small basket or container, and fill a decorative jar with homemade pesto. Add some fresh basil leaves and a bottle of olive oil to complete the gift. You could also include a recipe card with instructions on how to assemble and enjoy the dish. This makes for a unique and appreciated gift for any food lover in your life.

Flavor Variations

🌟 Different spices: Experiment with various spice blends like Italian seasoning, garlic powder, or smoked paprika to give your steak a unique flavor profile.
🌟 Creative toppings: Add some grilled or roasted vegetables like asparagus, Brussels sprouts, or bell peppers to the platter for added flavor and nutrition. You could also sprinkle some crumbled feta cheese or chopped olives for a salty kick.
🌟 Ingredient swaps: Substitute the flank steak with chicken breast or pork tenderloin for a different protein, or use different types of cheese like mozzarella or ricotta for a lighter version of the burrata.

Troubleshooting

Texture problems: If your steak turns out tough, it might be overcooked. Aim for the right internal temperature, and let it rest before slicing. For the burrata, if it’s too runny, it might be too warm; try chilling it in the refrigerator for about 30 minutes before serving.
Ingredient replacements: If you can’t find burrata, mozzarella or stracciatella can be used as substitutes. For the pesto, you can use different herbs like spinach or kale, though the flavor will be slightly different.
Over/undercooking signs: Keep an eye on the steak’s internal temperature and the color. For medium-rare, the steak will feel soft and squishy to the touch, and the inside will be pink. If it’s overcooked, it will feel firm and the inside will be brown or gray.

FAQs

Can I freeze it? Yes, you can freeze the grilled steak for up to 3 months. It’s best to slice it before freezing for easier reheating. The pesto can also be frozen, but it’s best to freeze it in ice cube trays for convenient use in future recipes.
Is it gluten-free? Yes, this recipe is naturally gluten-free, making it a great option for those with gluten intolerance or sensitivity. Just ensure that the pesto and any store-bought ingredients are gluten-free.
Can I double the recipe? Absolutely, this recipe can be easily doubled or tripled for larger gatherings. Just remember to adjust the cooking time slightly for the steak, depending on the thickness of the cuts and the number of steaks you’re grilling.

Conclusion

Grilled Flank Steak with Burrata and Pesto Delight is more than just a recipe; it’s an experience that will elevate your dining experiences with its perfect balance of flavors, textures, and presentation. Whether you’re cooking for yourself, your family, or a crowd, this dish is sure to impress with its ease of preparation and the wow factor it brings to the table. So go ahead, get creative, and enjoy the process of making something truly delicious and memorable. Share your creations, experiment with new ingredients, and most importantly, savor each bite of this culinary delight.

Grilled Flank Steak Burrata Pesto Delight