Pesto Steak

Recipe courtesy of Platings and Pairings

Prep Time: 15 minutes
Cooking Time: 10 minutes
Marinade and Resting Time: 35 minutes
Total Time: 1 hour
Serves 4

Ingredients

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

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 (4 ounces))
Salt and pepper (to taste)

Instructions

1. Whisk together the marinade ingredients and pour over the flank steak in a casserole dish or large ziploc bag. Let marinate 30 minutes, or up to overnight.
2. Meanwhile, preheat your grill to high heat.
3. While the grill is heating, make the pesto. Process arugula, basil, oil, parmesan, pine nuts, lemon zest, garlic and salt in a food processor or blender until finely chopped; season with pepper, to taste.
4. Add the corn and steak to the grill and cook the steak for 3-5 minutes per side for medium rare (132 degrees). Transfer to a cutting board and let rest 5 minutes. Cook the corn until charred in spots and tender (about 10 minutes).
5. Slice the steak against the grain and cut the corn kernels off the cobs.
6. Plate the steak with the burrata and grilled corn and top with arugula pesto. Enjoy!

Nutrition

Calories: 1084kcal | Carbohydrates: 22g | Protein: 49g | Fat: 90g | Saturated Fat: 18g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 57g | Cholesterol: 119mg | Sodium: 1581mg | Potassium: 762mg | Fiber: 1g | Sugar: 19g | Vitamin A: 523IU | Vitamin C: 5mg | Calcium: 367mg | Iron: 4mg