Get ready to fall in love with your new go-to summer dinner: Pesto Steak. This dish is a total showstopper, combining smoky grilled steak, sweet charred corn, creamy burrata, and a vibrant, peppery arugula pesto. Perfect for a weeknight treat or an outdoor dinner party, it’s equal parts impressive and ridiculously craveable, guaranteed to win over just about anyone who tries it.

Ingredients You’ll Need

Making Pesto Steak is all about a handful of dynamic ingredients coming together: juicy steak, crisp fresh herbs, tangy marinade, and rich toppers. Each element brings something special, and you’ll taste every layer in the final bite.

1 ½ pounds flank steak: Flank steak is perfect for the grill, soaking up marinades and staying beautifully juicy after a quick cook.
¼ cup extra virgin olive oil: Both for marinating and drizzling, this gives richness and rounds out every flavor.
¼ cup honey: Balances out the savory and acidic notes with a touch of natural sweetness.
2 cloves garlic (grated or minced): Garlic adds depth and that unmistakable kick to both the marinade and the pesto.
2 Tablespoons red wine vinegar: Adds brightness and helps tenderize the steak as it marinates.
2 Tablespoons soy sauce: Lends umami and a savory background that makes the marinade addictive.
½ teaspoon black pepper: For just the right amount of gentle heat.
2 cups packed arugula: Gives the pesto its distinct peppery, fresh bite and gorgeous green color.
¼ cup packed basil: Brings in classic Italian flavor and a summery herbal note that complements the steak.
1 cup extra-virgin olive oil: The silky base for your arugula pesto, infusing everything with richness.
1 cup finely grated parmesan: Melts into the pesto and adds that signature nutty saltiness.
1/3 cup pine nuts: The secret to authentic, creamy pesto—their flavor is unmatched.
1 Tablespoon lemon zest: Brings a zippy, citrusy energy to balance the richness.
1 clove garlic (crushed): Another layer of garlicky goodness, just for the pesto.
1 teaspoon kosher salt: Essential for waking up all the flavors in the pesto.
Freshly ground black pepper (to taste): Customize the heat to your taste right at the end.
4 ears corn: Sweet, juicy bursts of summer, made extra special when grilled and charred.
2 balls burrata cheese (torn into bite-sized pieces, about 4 ounces): Creamy, dreamy, and instantly luxurious, burrata is the finishing touch.
Salt and pepper (to taste): Season as you go and at the end to really make every element pop.

How to Make Pesto Steak

Step 1: Marinate the Steak

Start by whisking together the olive oil, honey, grated or minced garlic, red wine vinegar, soy sauce, and black pepper in a big bowl. Place your flank steak in a shallow casserole dish or a large zip-top bag, then pour the marinade over it, making sure every inch is coated. Pop it into the fridge to marinate for at least 30 minutes, or for even more flavor, you can leave it overnight. This marinade transforms the steak with flavor and tenderness, so give it as much time as you can.

Step 2: Preheat the Grill

While your steak is getting all flavorful, go ahead and preheat your grill to high. You want it nice and hot so you can quickly sear the steak and get beautiful grill marks. This step makes all the difference for that restaurant-worthy crust and smoky flavor in your Pesto Steak.

Step 3: Blend the Bold Arugula Pesto

While the grill is heating up, it’s time to whip up the arugula pesto. Toss the arugula, basil, extra-virgin olive oil, finely grated parmesan, pine nuts, lemon zest, crushed garlic, and salt into a food processor or blender. Process until everything is finely chopped, scraping down the sides if needed. Season with plenty of freshly ground black pepper to taste. The result is a stunning, vibrant green sauce with peppery depth, nutty cheese, and a zesty lemon lift—custom-made for Pesto Steak.

Step 4: Grill the Steak and Corn

Lay both the marinated steak and the shucked corn cobs on the hot grill. Grill the steak for 3 to 5 minutes per side, aiming for a perfect medium rare (about 132 degrees Fahrenheit). Once it’s cooked, move the steak to a cutting board and let it rest for at least 5 minutes. Meanwhile, let the corn cook until charred in spots and tender, which should take about 10 minutes, turning occasionally.

Step 5: Slice and Prep

Once rested, slice the steak thinly against the grain for maximum tenderness. For the corn, let it cool slightly, then cut the kernels off the cobs. You’ll have juicy strips of steak and sweet, smoky kernels ready to be plated up.

Step 6: Plate and Finish

Arrange your sliced steak on a large serving platter. Scatter the grilled corn kernels and torn burrata cheese over the top. Spoon generous dollops of the vibrant arugula pesto all around. The contrast of colors, textures, and flavors instantly makes this Pesto Steak worthy of a celebration—now it’s officially time to dig in!

How to Serve Pesto Steak

Garnishes

Finish your Pesto Steak with a few fresh basil leaves, an extra drizzle of olive oil, and a scatter of flaky sea salt. For extra pop, a lemon wedge on the side for squeezing brightens things up even further. These little touches make the presentation restaurant-level gorgeous.

Side Dishes

Since Pesto Steak already combines juicy beef with bursts of corn and creamy burrata, you can keep the sides simple—think a big green salad, crusty bread to mop up the pesto, or even roasted potatoes for a heartier meal. Grilled veggies like asparagus or blistered tomatoes would add even more color and flavor without competing with the main event.

Creative Ways to Present

To impress, pile the sliced steak and toppings onto a wooden board for a rustic, family-style serving. Or, set the burrata and pesto on the side so everyone can build their own ideal bite. Pesto Steak also makes amazing open-faced sandwiches—pile leftovers on toasted sourdough with a layer of pesto and a swipe of burrata. The colors and textures invite creativity!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Pesto Steak (a rarity!), store the steak, corn, burrata, and pesto in separate airtight containers in the fridge. This keeps everything tasting fresh, and you can assemble for quick meals later. Eat within three days for best flavor and texture.

Freezing

While the pesto and burrata are best enjoyed fresh, you can freeze leftover grilled steak and corn. Wrap portions tightly in plastic wrap, then in a zip-top freezer bag. Freeze for up to two months. Thaw overnight in the fridge before reheating.

Reheating

To keep steak tender, reheat slices gently in a skillet over medium-low heat, just until warmed through. Corn can be reheated the same way or enjoyed cold in salads. Add fresh burrata and pesto after reheating—never heat these, as it changes their texture and flavor.

FAQs

Can I make Pesto Steak without a grill?

Absolutely! If the weather isn’t on your side, cook the marinated steak indoors using a grill pan or heavy cast iron skillet. Sear over high heat for the same amount of time, following the recipe directions, and broil or pan-char the corn.

What cut of steak works best for Pesto Steak?

Flank steak is ideal because it takes on marinade flavors beautifully and cooks quickly, but you can swap in skirt steak, hanger steak, or even sirloin for great results. Just adjust the cooking time based on thickness.

Can I use store-bought pesto?

You can, but the homemade arugula and basil pesto is what sets this dish apart! If you’re in a pinch, buy the freshest, highest-quality pesto you can find and add some fresh lemon zest for extra zing.

What can I use instead of pine nuts in the pesto?

If pine nuts are hard to find or a bit pricey, feel free to substitute with toasted walnuts, cashews, or even sunflower seeds. The texture and flavor will change slightly, but your Pesto Steak will still be delicious.

Is Pesto Steak good for meal prep?

Yes! You can marinate the steak and make the pesto up to a day ahead. Grill everything fresh when ready to eat, then enjoy leftovers in salads or sandwiches throughout the week for easy, flavorful meals.

Final Thoughts

This Pesto Steak is the kind of dish that turns any night into an occasion. Between the juicy grilled steak, the fresh, punchy pesto, and all those creamy, cheesy accents, it’s a total flavor celebration. You’re going to love showing this recipe off, so go ahead—fire up the grill and treat yourself to a little steak magic!