Pesto Steak
Prep Time
15 minutes
Cooking Time
10 minutes
Marinade & Rest 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
- 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.
- Meanwhile, preheat your grill to high heat.
- 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.
- 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).
- Slice the steak against the grain and cut the corn kernels off the cobs.
- 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
Image courtesy of KirbiesCravings.com
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