As you know, I’m a huge fan of eating locally sourced foods as much as possible – especially my meat, eggs, and produce. I often buy grass-fed beef in bulk from local farms, but my freezer has sadly been empty for a few months. My favorite farm to source my meat has stopped raising cattle for beef and is exclusively a dairy farm, and the last side of beef I ordered just wasn’t as good so I’ve been buying my meat by the pound at local markets, trying to get by until I find another good source.
So it was serendipitous when Philly CowShare reached out to me about possibly organizing some local bloggers to try their service! I was so excited to talk to them and find out what they’re doing. Turns out, these are two moms who wanted better food for their family than what you can find at the typical grocery store, but they realized how difficult it is to find and source grass-fed meat. They decided to create a business that can be a liaison between mindful consumers and responsible farmers — and Philly CowShare was born!
I helped organize an event for a few local bloggers to experience the meat firsthand at a dinner party, where they could also get to know the founders of Philly CowShare and hear about the mission and how the organization works. Unfortunately I came down with the Head Cold of the Century and was unable to attend, but they sent me some meat to try out on my own.
They sent ground beef, which I used Puerto Rican Beef with Kale. I know my photography wasn’t the greatest but it was really tasty, you will have to trust me!
They also sent some chipsteak, which we used to make Philly Cheesesteaks… oh yeah, baby!
And finally, they sent a flank steak which I used to make Red Wine Marinated Flank Steak — a long-time favorite meal in our house! The meat was delicious, so tender, and I cooked it just perfectly if I do say so myself! I often end up overcooking my flank steaks and London broils so I was thrilled when this turned out so well.
More About Philly CowShare
Philly CowShare bundles are packaged as 1/8 of a cow, 1/4, 1/2, or a whole cow and will be delivered right to your door. All packages identify the farm where the beef came from so you know exactly what you’re getting.
After trying the meat Philly CowShare provided as part of the blogger campaign, I ordered 1/8 a cow to try for myself. The ordering process was super easy, and I received an email within a few hours of my order. Here is what it said:
Thank you so much for your purchase through Philly CowShare! We have assigned you to an Eighth CowShare package that came from an Irish Black raised on pasture in Lewis Co, NY. Your delivery day will be on July 25th, during the day. I will email you a two hour time window a couple of days prior to your delivery. Then on the day of delivery, I will call you 15-30 mins before we get there for another heads up!
I love that I already know the farm and even the breed of cow my meat is coming from. Yes, it is in New York, but that is local enough for me, especially because I know that the cows were raised responsibly, which includes being fed grass, not grain. Why grass-fed beef? Find out here!!
I will have to be present for the delivery, but after driving over an hour to the last farm where I bought a side of beef, I am happy to make myself available on the specified date.
Red Wine Marinated Flank Steak Recipe
Oh yes! Here is the recipe for Red Wine Marinated Flank Steak. It is perfect for a summer evening, just be sure to get it marinating a good 6-8 hours before you want to eat. Then you just throw it on the grill, prepare a couple of your favorite side dishes, and you’ve got dinner on the table in 30 minutes!
- 2-3 lb flank steak (this also works with London Broil, sirloin or flat iron steaks)
- 3 garlic cloves, minced
- 1 cup dry red wine (always cook with the quality you want to drink)
- 2 tsp Dijon mustard
- ½ tsp dried thyme leaves
- ½ tsp dried minced rosemary
- ½ tsp salt
- ¼ tsp pepper
- Place steak in a baking dish, salt and pepper both sides to taste.
- In a small bowl, whisk together remaining ingredients.
- Pour marinade over steak and turn steak so it’s coated well on both sides; refrigerate 8 hours or overnight.
- Bring the steaks to room temp while you prepare the grill. (Putting cold meat on a hot grill will cause it seize up, making it tough.)
- Place the steaks on a hot grill (reserve the marinade) and cook 4 minutes per side; turning only once. Do not move the steaks while cooking or you will not get that delicious brown crust.
- Remove to a serving platter, cover loosely with aluminum foil and allow it to set for 10 minutes. This is very important!! Do not skip this step. Allowing the meat to rest helps the juices redistribute through the meat, rather than ending up on your cutting board.
- While the steak rests, heat the reserved marinade in a small saucepan over medium heat until it is reduced by half; add a tablespoon of butter at the end.
- Slice the flank steak against the grain in thin slices, and serve with the reduction sauce.