Speaking of Herbs

Hello Friends,

In the continuing saga of gardening 2025, here is a rundown of what's growing in my herb garden.

New this year

English Thyme
Lemon Thyme
German Thyme

Garden Sage (wide leaves)

Italian Oregano

Sweet Basil

Parsley

From previous years

Sage

Chives

Greek Oregano

Lemon Balm

Rosemary

There is also a small pot of dill waiting to be transplanted.

I have an interesting recipe for you. Now please stay with me on this because it will surprise you.  

La Tagliata (Italian grilled flank steak)

2 lbs. beef flank steak

Freshly ground black pepper

4 TB extra virgin olive oil

4 anchovy fillets

2 Tsp. finely chopped garlic

3 TB finely chopped Italian flat-leaf parsley

Salt.

Put the olive oil and anchovies in a small skillet and place it over medium heat. Stir with a wooden spoon and cook until the anchovies begin to dissolve. Add the garlic and cook for another minute. Add the parsley, stir for another 30 seconds, and remove from the heat. **After making this for many years, I don't measure anything.**

Slice your cooked steak against the grain, and serve with the hot sauce. 

The sauce is the focus of the recipe here, so my comments on the steak is to cook it to medium rare and slice it on an angle against the grain. This will make it more tender.

You can also use flat iron steak or my favorite, skirt steak.

This recipe comes from Every Night Italian - Giuliano Hazan

Also, check out my post from a few years back: The Secret is in the Seasoning: Herbs and Spices.

Enjoy the recipe and until next time, stay safe and stay sane.