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Summer Flank Steak with Burrata and Grilled Peaches
Prep Time - 10 minutes | Time To Make - 10 minutes
Looking for the perfect summer recipe to impress your guests without spending hours in the kitchen? Whether you’re hosting a Fourth of July cookout, a casual weekend dinner, or a relaxed al fresco evening with friends, this grilled flank steak with burrata and peaches is a crowd-pleasing dish that’s both easy to make and packed with flavor. Created by @EatWithErika, this recipe brings together sweet summer peaches, tender marinated steak, creamy burrata, and peppery arugula for a seasonal dish that feels elevated but approachable. And the best part? You can make it with or without a grill—making it just as ideal for apartment living as it is for backyard gatherings. To complete the experience, pair it with a bold yet balanced red wine like our Wente Family Estates Southern Hills Cabernet Sauvignon. The wine’s rich fruit flavors and hint of spice make it the perfect pairing for the savory steak and sweet grilled peaches. Or, if you prefer something lighter for summer evenings, our Morning Fog Chardonnay offers
Ingredients
1 lb flank steak
¼ cup coconut aminos
¼ cup balsamic vinegar
1 tbsp dijon mustard
½ tbsp steak seasoning
1 ball of burrata or mozzarella cheese
1 large peach, sliced
Arugula
Balsamic glaze
Olive oil
Instructions
1
Marinate the Steak
In a container or zip-top bag, combine the coconut aminos, balsamic vinegar, dijon mustard, steak seasoning, and flank steak. Mix well and marinate in the fridge for at least 2 hours, ideally overnight for best flavor.
2
Cook the Steak
Heat olive oil in a grill pan (or on an outdoor grill) over medium-high heat. Once hot, add the steak and sear for 2–4 minutes per side, depending on thickness and desired doneness.
3
Rest and Slice
Remove the steak from heat and let it rest for about 5 minutes. Then slice thinly against the grain for maximum tenderness.
4
Grill the Peaches
In the same pan, grill peach slices for 30–60 seconds per side until lightly caramelized.
5
Assemble the Dish
On a large serving platter, layer arugula, grilled peach slices, torn burrata, and steak strips. Drizzle with olive oil and balsamic glaze.
6
Serve & Enjoy
Pair with your favorite seasonal sides and Wente Family Southern Hills Cabernet Sauvignon. Cheers!