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.
For the Flank Steak
For the Pesto