10/06/2026
Welcome to “Let’s Make Something New”. As a personal chef I’m always researching recipes so that I’m always providing my clients with a variety of meals that match their personal preferences. I see recipes that sound good, but sadly they don’t always match or work how I hope they will. I thought it would be fun to take you along with me while I test out recipes and give you my honest thoughts on them. Some will be great others not so much. If they don’t work as written for me, I do try and modify them so that they will work. So let’s try some new recipes!
Also if there’s something that you’ve been wanting to try and haven’t for whatever reason, I’d love your suggestions and I’ll try them for you.
First up- a marinated flank steak with burrata and an arugula pesto from Platings and Pairings
1 ½ pounds flank steak
Marinade
¼ cup extra virgin olive oil
¼ cup honey
2 cloves garlic(grated or minced)
2 Tablespoons red w**e vinegar
2 Tablespoons soy sauce
½ teaspoon black pepper
Arugula 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 (I didn’t use these)
1 Tablespoon lemon zest
1 clove garlic
1 teaspoon kosher salt
For Serving:
4 ears corn (I didn’t want to use corn so I left out)
2 balls burrata cheese
Instructions
• 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 (125 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
