Prep Time: 10 minutes (plus 30 minutes marinating)
Cook Time: 10-12 minutes
Servings: 4
Calories: ~450 per serving
Ingredients
For the Steak 🥩
1 1/2 lbs flank steak 🥩
2 tbsp olive oil 🫒
3 cloves garlic, minced 🧄
1 tsp salt 🧂
1/2 tsp black pepper 🌶️
1 tbsp lemon juice 🍋
1 tsp Italian seasoning 🌿
For the Toppings 🌿
1 cup basil pesto (store-bought or homemade) 🌿
2 balls burrata cheese 🧀
1/4 cup cherry tomatoes, halved 🍅
Fresh basil leaves for garnish 🌱
Directions
Marinate the Steak: In a large bowl or zip-top bag, mix olive oil, garlic, lemon juice, salt, pepper, and Italian seasoning. Add the flank steak, ensuring it’s fully coated. Let it marinate in the fridge for at least 30 minutes (or up to 4 hours).
Grill the Steak: Preheat your grill to medium-high heat. Grill the steak for 4-6 minutes per side for medium-rare, or adjust based on your preferred doneness. Remove and let it rest for 5-10 minutes before slicing against the grain.
Plate and Assemble: Place the sliced steak on a serving platter. Spoon pesto generously over the steak, top with burrata balls, and scatter cherry tomatoes around. Garnish with fresh basil leaves.
Serve: Cut into the burrata so the creamy center spreads over the steak. Enjoy with crusty bread or a fresh side salad.
Notes & Variations:
For extra flavor, add a drizzle of balsamic glaze on top. 🥫
Substitute burrata with fresh mozzarella for a more budget-friendly option. 🧀
Pair with roasted veggies or grilled asparagus for a complete meal. 🌽🥦
