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Pesto Steak

Savor the Summer with This Irresistible Pesto Steak Recipe

Indulge in Pesto Steak featuring grilled flank steak and vibrant arugula pesto, perfect for summer dining.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 lb Flank Steak Choose a high-quality cut.
  • 1/4 cup Extra Virgin Olive Oil Avocado oil can be substituted.
  • 2 tbsp Honey Maple syrup can be used as an alternative.
  • 3 Garlic Minced; fresh is best.
  • 3 tbsp Red Wine Vinegar White wine vinegar or balsamic also work.
  • 1/4 cup Soy Sauce Tamari for gluten-free.
  • to taste Black Pepper Freshly ground preferred.
For the Pesto
  • 2 cups Arugula Fresh is vital.
  • 1/2 cup Basil Fresh adds aromatic depth.
  • 1/4 cup Parmesan Cheese Pecorino Romano can be substituted.
  • 1/4 cup Pine Nuts Walnuts or sunflower seeds can be alternative.
  • 1 Lemon Zest Lemon juice can be used if zest is unavailable.
  • 2 Garlic Minced.
  • to taste Salt
For Serving
  • 8 oz Burrata Cheese Creamy touch.
  • 2 ears Corn Fresh, frozen, or canned as preferred.
  • to taste Salt and Pepper Essential for flavor enhancement.

Equipment

  • Grill
  • Medium bowl
  • Whisk
  • food processor

Method
 

Step-by-Step Instructions for Pesto Steak
  1. In a medium bowl, whisk together 1/4 cup of extra virgin olive oil, 2 tablespoons of honey, 3 minced garlic cloves, 3 tablespoons of red wine vinegar, 1/4 cup of soy sauce, and freshly cracked black pepper.
  2. Place the flank steak in a baking dish or zip-top bag and pour the marinade over it, ensuring the steak is thoroughly coated.
  3. Preheat your grill to high heat, around 450°F to 500°F.
  4. In a food processor, combine 2 cups of fresh arugula, 1/2 cup of basil leaves, 1/4 cup of extra virgin olive oil, 1/4 cup of grated Parmesan cheese, 1/4 cup of pine nuts, zest of one lemon, 2 minced garlic cloves, and salt.
  5. Remove the marinated flank steak from the refrigerator and place it directly on the hot grill. Cook for 3 to 5 minutes per side.
  6. Grill the corn for about 10 minutes, turning occasionally, until charred and golden.
  7. Once cooked, remove the flank steak from the grill and let it rest for about 5 minutes before slicing.
  8. To plate, start with slices of grilled flank steak topped with burrata cheese, grilled corn, and drizzled arugula pesto.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 16gProtein: 36gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 150IUVitamin C: 8mgCalcium: 200mgIron: 4mg

Notes

Longer marination enhances flavor. Always use fresh ingredients for best results.

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