This pesto stuffed flank steak is an easy and quick dinner that looks fancy.
For as much as I would absolutely love living in NYC, having a coffee shop within walking distance and shopping at small markets instead of the massive suburban grocery stores, there’s something pretty cool about seeing a sign at the end of the gravel driveway on your way home from running errands that says “100% Grass Fed Meat” and an arrow welcoming you down the drive.
So we pulled in and crunched our way down the bumpy gravel driveway until we were clearly parked in front of someone’s farm house with a little shed-like building in front of us and a whiteboard affixed to the outside with the day’s cuts and prices.
We jumped out of the truck, were greeted by the friendly farm mutt and walked in.
As we looked over the selection, the father/son duo that was outside on their front porch just seconds ago, walked in, threw on their white butcher coats and hair caps and told us all about the farm, the cattle and how this was their first day open to the public.
They suggested a few options for us and after some friendly chit chat we turned to leave and get back in the truck.
Right before we opened the door, he said “wait! do you have a dog?” I said yes and that’s when he offered us a marrow bone for her.
If I wasn’t already sold by the looks and price (so cheap for grass fed!) of the meat, I was right at that moment.
We took the bone home for Ginger who has been happily prancing around outside with it in her mouth for the past 48 hours and we enjoyed the steak as an early Sunday dinner before saying goodbye again for the week.
It was tender and deliciously bright with the lemony sun-dried tomato pesto stuffing.
And for that, I’m thankful I live where I do.
MORE RECIPES LIKE THIS STUFFED FLANK STEAK:
Reuben strip steak
Air fryer filet mignon
Porterhouse steak skillet
Pistachio crusted flank steak
Sun-Dried Tomato Pesto Stuffed Flank Steak
This pesto stuffed flank steak is an easy and quick dinner that looks fancy.
Ingredients
For the Flank Steak
- 1.5 lbs flank steak
- 1 tablespoon extra virgin olive oil
- salt & pepper
For the Pesto
- 1/4 cup sun-dried tomatoes
- 1 cup packed baby spinach
- 1 clove garlic
- 2 tablespoons pine nuts
- zest of 1 lemon
- juice of 1/2 lemon
- 1-2 tablespoons extra virgin olive oil
Instructions
- Preheat oven to 350 degrees.
- Combine all pesto ingredients except olive oil in a food processor and process until finely chopped, scraping down sides if needed.
- Drizzle olive oil in while food processor is running until pesto-like consistency forms. Set aside.
- Lay flank steak on cutting board. Cover with plastic wrap and pound with meat tenderizer until it's evenly about 1/4 inch thick.
- Season steak with salt & pepper.
- Spread pesto with a spatula evenly over the entire steak, leaving about 1/2 inch uncovered around the edges.
- Roll steak up with the grain and tie tightly with kitchen twine in 3 spots so pesto stays inside while cooking.
- Heat a skillet with the tablespoon of olive oil over medium-high heat.
- Once hot, brown the rolled up steak for about 2 minutes on each side.
- Transfer skillet to the oven and bake for about 25 minutes for medium.
- Remove steak from the skillet, transfer to a cutting board and let rest for about 5 minutes before slicing.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 497Total Fat: 27gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 134mgSodium: 216mgCarbohydrates: 14gFiber: 2gSugar: 9gProtein: 49g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
ava
Sunday 18th of December 2022
Quite nice, hubby enjoyed a lot. I made it medium rare initially, which he liked, but made it harder to cut for this meat. I cooked it a few minutes more to a medium, which I think is better for flank steak. It was a bit lemony for my taste, but for hubby it was fine.
Catherine
Wednesday 22nd of April 2015
Dear Gina, wonderful meal and photos...you really captured the beauty of this meal. It looks so good! Pinning. xo, Catherine
Lilly
Thursday 18th of December 2014
Hey this looks delicious!!!! I am definitely making this for my next dinner party!!! Just wondering if you served it with anything and if it could be served with a sauce, jus or reduction of some kind? If you had any suggestions because I'm not sure. Thank you for the recipe it looks amazing
Running to the Kitchen
Thursday 18th of December 2014
If you mean side dishes, asparagus and potatoes are a usual appearance. For sauce, I just used the juice from the pan. A balsamic reduction would be great though!
Samantha
Saturday 21st of June 2014
I'm making this tonight and right now the whole house smells so delicious....my mouth is watering. Thank you for the recipe.
Kylie
Monday 16th of June 2014
My mouth is watering from reading this. YUM Thank you for sharing :)