For the Marinade:

• 1 ½ pounds flank steak
• ¼ cup extra virgin olive oil
• ¼ cup honey
• 2 cloves garlic (grated or minced)
• 2 Tablespoons red wine vinegar
• 2 Tablespoons soy sauce
• ½ teaspoon black pepper

For the Arugula Pesto:

• 2 cups packed arugula
• ¼ cup packed basil
• 1 cup extra-virgin olive oil
• 1 cup finely grated parmesan
• 1/3 cup pine nuts
• 1 Tablespoon lemon zest
• 1 clove garlic (crushed)
• 1 teaspoon kosher salt
• Freshly ground black pepper (to taste)

For Serving:

• 4 ears corn
• 2 balls burrata cheese (torn into bite-sized pieces)
• Salt and pepper (to taste)