Fresh herbs and steak go together like … salt and pepper? Left and right? Eggs and bacon? Oops. I’m getting a bit carried away, but you get the picture. When seed catalogs began to arrive before the bell tolled in 2016, I dutifully dog-eared corners and crinkled pages while dreaming of a bountiful herb garden.
You don’t need to create expansive plots or even be much of a green thumb to succeed, though. Potted herbs can often be found at your local grocer or home and garden center. A few plants on a sunny windowsill and you’re set for flavorful, aromatic bliss (don’t forget to water them!). Basil, thyme, rosemary, parsley and mint are a few of my favorites — but I asked the experts for some professional recommendations.
Chefs here at the Certified Angus Beef ® Education & Culinary Center suggest you choose herbs that complement, not overwhelm, other ingredients. They recommend the following with your favorite cuts of beef:
• Tarragon or parsley with filet mignon — to complement the “light” flavor of this tender cut of beef.
• Chives, cilantro or thyme with strip steak — a perfect balance of flavor when paired with this popular cut.
• Rosemary or sage with ribeye — a robust cut of beef needs bold herbs.
• Sage, rosemary and thyme — to enhance slow-cooked, braised beef dishes like pot roast or short ribs.
Chef Tip
Use extra herbs to infuse flavor in steaks and vegetables. Dampen fresh herb sprigs — try sage, rosemary and thyme — and place directly on the coals of your grill. Prepare steak and vegetables as usual. Savor the flavorful, aromatic results.
For fresh recipes and herb-inspired flavor, visit CertifiedAngusBeef.com.
