Changing up your dinner recipe can be as simple as adding fresh herbs. Fresh herbs like cilantro, basil, oregano or chives are abundantly fragrant, and when added to a warm dish like grilled meat, create a perfume that enhances flavor. All herbs have flowers eventually, and what better way to utilize an entire plant than to sprinkle them over a meal.
Herb flowers are delicate by nature and can be trimmed from the tops of an herb plant without impacting its growth. In fact, you will get another full bloom, or two from an herb if you do trim the flowers, and it’s highly recommended. If by chance, you’re not the gardening type, you can find flowering herbs at your local farmer’s market. Farmers bundle up all sorts of greens, including herbs with their flowers still attached.
Grilling a ribeye steak at the end of the day is easy enough, but a fresh mince of herbs tossed on top immediately following grilling, adds a new touch of elegance and enhances perfection. Wafting herbal notes will work their way up from your plate and soon enough onto your fork. It’s a great way to serve a steak during the summertime.
2 pounds ribeye steak, about 1-inch thick
1/2 cup fresh herbs with flowers – cilantro, oregano, basil or chives
salt & pepper
- Preheat grill to 450 degrees. Remove steaks from any packaging and heavily salt and pepper on both sides. Let set at room temperature for 20 minutes before grilling.
- Roughly mince herbs and flowers with a sharp knife, set aside.
- Place steaks on grill and cook for 4-5 minutes per side. Remove steaks and sprinkle with flowering herbs immediately. Slice after 7 minutes. Enjoy!