In the last post I wrote about my current love affair with sage.
But, honestly, I really can’t play favorites when it comes to herbs. I love any and all herbs.
I wrote about sage’s ability to ward off evil spirits and negative vibes just with it’s scent, but I think all herbs are able to elevate anyone’s low mood. Even just walking past my potted herbs, I can feel my head clear and a better mood come on, just because of their scent.
Pretty parsley.
But fresh herbs don’t just elevate moods, they also elevate any dish.
Herbs add a subtle interest, extra freshness, and even more “Mmm” to anything from pasta to meats to veggies and even eggs!
This week we celebrated my Birthday and celebrations at our house usually include steak. We do filets for our anniversary because that is what Adam had prepared the night he proposed. Adam’s about as “guy” as it comes, so steak is always on the menu for his Birthday. And I, by no means, would ever turn down a good steak so it seemed appropriate for my day too.
But, I decided to switch it up from big filets and chose to do flank steaks topped with fresh and flavorful chimichurri sauce starring many of my garden’s herbs.
Chimichurri can pull double duty as a marinade and a topping for beef, seafood, chicken, or whatever you want. It’s super versatile and the variety of fresh herbs and spice will enhance the flavor of a meal without covering it up.
I topped our steaks with the sauce to add some dimension to the super easy to prepare (just a few minutes on the grill!) cut of beef. Making it simple enough for a midweek dinner, but special enough for a Birthday.
… And to be paired with champagne.
Cheers to another year!
- 1/2 bunch parsley, finely chopped
- 2 tablespoons fresh oregano, finely chopped
- 4 garlic cloves, crushed and minced
- 1/2 cup green onions, finely minced
- 1 small hot pepper, seeds removed and finely diced (I used a Serrano pepper because that is what was ready in the garden)
- 1 teaspoon of red pepper flakes
- 2 tablespoons of red wine vinegar
- Juice of half a lemon
- 1/2 cup of good olive oil
- Salt and pepper to taste
- Combine all ingredients in a bowl and mix well with a whisk.
- Store in the fridge and use within 48 hours.