Pesto Steak

• servings: 4 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

1 ½ pounds flank steak

MARINADE

• 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

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 lemons zest

• 1 clove garlic (crushed)

• 1 teaspoon kosher salt

• Freshly ground black pepper (to taste)

4 ears corn

2 balls burrata cheese (torn into bite sized pieces, 4 ounces)

Salt and pepper (to taste)

Directions

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: 1084 kcal
• Total Fat: 90 g
• Saturated Fat: 18 g
• Unsaturated Fat: 68 g
• Cholesterol: 119 mg
• Sodium: 1581 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 1 g
• Total Sugars: 19 g
• Protein: 49 g