Lachie Strachan’s recipe for grilled rump steak with burrata & pesto

Grilled rump steak with burrata & pesto

This dish is the perfect summer meal! Marinated in a soy & honey mix then topped with creamy burrata, grilled cherry tomatoes, charred corn & a rocket infused pesto, every bite explodes with a mouthful of flavour!

Serves 4:

Ingredients

• 700 g rump steak

Marinade:

• ¼ cup extra virgin olive oil
• ¼ cup honey
• 2 cloves of garlic (grated or minced)
• 2 Tablespoons of red wine vinegar
• 2 Tablespoons of soy sauce
• ½ teaspoon of black pepper

Arugula Pesto:

• 2 cups of packed rocket
• ¼ cup of packed basil
• 1 cup of extra-virgin olive oil
• 1 cup of finely grated parmesan
• 1/3 cup of pine nuts
• 1 Tablespoon of lemon zest
• 1 clove of garlic (crushed)
• 1 teaspoon of kosher salt
• Freshly ground black pepper (to taste)

For Serving:

• 4 corn cobs
• 2 balls of burrata cheese (torn into bite sized pieces)
• Salt and pepper (to taste)

Instructions

1. Whisk together the marinade ingredients and pour over the flank steak in a large dish. Let marinate 30 minutes, or up to overnight.
2. Meanwhile, preheat your BBQ to high heat for direct grilling
3. While the grill is heating, make the pesto. Process the rocket, basil, oil, parmesan, pine nuts, lemon zest, garlic and salt in a food processor or blender until finely chopped; season with pepper, to taste.
4. Add the corn and steak to the grill and cook the steak for 3-5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes. Place the cherry tomatoes seasoned with oil salt & pepper on the grill for the last 5 minutes turning once. Cook the corn until charred in spots and tender (about 10 minutes).
5. Slice the steak against the grain and cut the corn kernels off the cobs.

Plate the steak with the burrata, grilled cherry tomatoes and grilled corn and top with rocket pesto. Serve whilst steak is still warm and enjoy!