Wagyu Flank Steak with Grilled Peaches, Burrata & Basil Oil
This grilled Wagyu flank steak pairs savory, medium-rare beef with sweet grilled peaches, creamy burrata, and fresh basil oil. Toasted pine nuts add texture for an elegant end-of-summer steak dinner that's perfect for sharing.
Ingredients
- 1 Wagyu Flank Steak
- 1/4 cup olive oil, divided
- 2 tbsp balsamic vinegar
- 2 cloves garlic, minced
- Kosher salt and black pepper
- 2 ripe peaches, halved and pitted
- 8 oz burrata
- 1/2 cup fresh basil leaves
- 2 tbsp pine nuts, toasted
Instructions
- Whisk together 2 tablespoons olive oil, balsamic vinegar, garlic, salt, and black pepper. Marinate the flank steak for 2 hours, or up to overnight, in the refrigerator.
- Blend the fresh basil leaves with the remaining 2 tablespoons olive oil and a pinch of salt to make the basil oil. Set aside.
- Preheat the grill to high heat. Remove the steak from the marinade and pat dry.
- Grill the peach halves cut-side down for 2 to 3 minutes, or until charred and softened. Remove from the grill and set aside.
- Grill the flank steak for 5 to 6 minutes per side for medium-rare.
- Transfer the steak to a cutting board and let it rest for 8 to 10 minutes. Slice thinly against the grain.
- Arrange the sliced steak on a platter with the torn burrata and grilled peach halves.
- Drizzle with the basil oil and scatter the toasted pine nuts over the top.
Serving Tips
Slice the Wagyu flank steak thinly and always cut against the grain for the most tender texture. Arrange the steak, grilled peaches, and burrata together on a large platter and add the basil oil and toasted pine nuts just before serving.
