Description
A flavorful grilled flank steak topped with creamy burrata and vibrant pesto, perfect for a hearty and gourmet-style dinner.
Ingredients
Units
Scale
- 1 1/2 pounds flank steak
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 cup fresh basil pesto (store-bought or homemade)
- 8 oz burrata cheese
- 1 tablespoon balsamic glaze (optional)
- Fresh basil leaves, for garnish
Instructions
- Preheat grill to medium-high heat.
- Pat the flank steak dry and season generously with salt and pepper.
- Brush steak with olive oil on both sides.
- Grill the steak for about 4-5 minutes per side for medium-rare, or until desired doneness is reached.
- Remove steak from the grill and let it rest for 5-10 minutes before slicing.
- Slice the steak thinly against the grain and place on a serving platter.
- Dollop or spread pesto over the steak slices.
- Tear burrata over the top of the steak.
- Drizzle with balsamic glaze if using and garnish with fresh basil leaves.
- Serve immediately while warm.
Notes
- Letting the steak rest helps retain its juices.
- Use a meat thermometer for precision; 130°F for medium-rare.
- You can use arugula pesto or sun-dried tomato pesto for variation.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480
- Sugar: 1g
- Sodium: 420mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 105mg