Grilled Steak Salad with Pesto and Burrata


The marinade for this steak is unreal and provides a sweet, salty umami that works so well with the homemade pesto, creamy burrata, sweetcorn and peppery salad. A winning dish that can be enjoyed by two for dinner or for four as the perfect lunch in the sunshine.

The beauty of this recipe is that it can be cooked indoors, if the weather is being unpredictable…


  • 2 Rump steaks (or another steak if you prefer!)
  • 2 Balls burrata
  • 4 ears of corn
  • 1 bag of fresh salad leaves – we used watercress and rocket
  • Fresh bread to serve


  • 2 large garlic cloves
  • 4 tbsp olive oil
  • 4 tbsp honey
  • 2 tbsp dark soy sauce
  • 2 tbsp red wine vinegar
  • Good few cracks of black pepper


  • 40g fresh basil
  • Zest of 1 lemon
  • 80g pine nuts
  • 1 garlic clove
  • 8 tbsp olive oil


  1. Whisk together the marinade ingredients and pour over the steak. Cover and let it marinade for a minimum of 30 minutes. Whilst the steak is marinating, turn the oven on at 200°c fan.
  2. Slice the corn from the cob and spread evenly onto an oven tray. Drizzle with a little olive oil and a pinch of salt. Place in the oven for 20 minutes, checking after 10 minutes to turn the kernels. You want some of them to be lightly browned, not burnt, so depending on your oven, they may be done sooner.
  3. Whilst the corn is cooking, pre-heat your grill and make the pesto. First blend the pine nuts, lemon zest, garlic and oil. Once blitzed, add the basil and parmesan until finely chopped. Add salt and pepper to taste.
  4. The corn should be about halfway so it’s time to cook the steak. Using tongs, remove the steak from the marinade and cook for 2 minutes per side on high heat. The steaks will go quite dark in colour, but don’t panic, this is due to the marinade and will add to the flavour. If of course, you prefer your steak well done, cook for a minute longer on each side. Transfer the steaks to a cutting board and let rest for at least 4 minutes before thinly slicing.
  5. Cover the base of your chosen dish with the salad leaves, and slices of steak, tear and arrange pieces of burrata, sprinkle over the corn and add spoons of pesto before serving.
  6. Serving suggestion: We used the seasoned griddle pan to toast pieces of fresh bread. It gave it such a lovely flavour and was so delicious with the salad.

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