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Pesto Steak

Pesto Steak

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Pesto Steak is a vibrant and flavorful dish perfect for summer dining, combining marinated flank steak with a fresh arugula pesto that elevates every bite. This easy-to-follow recipe is ideal for barbecues, family meals, or casual weeknight dinners. With the rich flavors of soy sauce and honey in the marinade and the nutty freshness of homemade pesto, this steak dish promises to impress your guests while satisfying your palate. Serve it alongside grilled corn or a refreshing salad for a complete meal that bursts with flavor.

Ingredients

Scale
  • 1 ½ pounds flank steak
  • ¼ cup extra virgin olive oil
  • ¼ cup honey
  • 2 cloves garlic (grated)
  • 2 tablespoons apple vinegar
  • 2 tablespoons soy sauce
  • ¼ teaspoon black pepper
  • 2 cups packed arugula
  • ¼ cup packed basil
  • 1 cup extra-virgin olive oil
  • 1 cup finely grated plant-based cheese
  • 1/3 cup pine nuts
  • 1 tablespoon lemon zest
  • 1 clove garlic (crushed)
  • 1 teaspoon kosher salt
  • Freshly ground black pepper (to taste)
  • 4 ears corn
  • Salt and pepper (to taste)

Instructions

  1. Marinate the Steak: In a bowl, whisk together olive oil, honey, garlic, apple vinegar, soy sauce, and black pepper. Place the flank steak in a casserole dish or Ziploc bag and pour the marinade over it. Allow it to marinate for at least 30 minutes or up to overnight.
  2. Preheat Grill: While the steak marinates, preheat your grill to high heat.
  3. Make Pesto: In a food processor or blender, combine arugula, basil, olive oil, cheese, pine nuts, lemon zest, garlic, and salt. Blend until smooth; season with black pepper.
  4. Grill: Grill the marinated flank steak for about 3-5 minutes per side until medium rare (132°F). Add corn to the grill for about 10 minutes until charred and tender.
  5. Slice and Serve: Let the steak rest for 5 minutes before slicing against the grain. Remove kernels from corn cobs.
  6. Plate: Arrange slices of steak on plates with grilled corn, topped generously with arugula pesto.

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