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Using Fresh Herbs Fresh herbs really make a difference in all kinds of preparations. I am fortunate here at the winery to have a wonderful herb garden at my disposal. Some of the varieties that are grown here include basil, thyme, flat leaf parsley, oregano, tarragon, chives & rosemary. Not only will growing your own herbs save you money, herbs picked and used immediately taste much fresher than the store bought variety. Herbs are easy to grow and do well in containers if garden space is a problem. Besides being used as part of a recipe, some herbs can also function as tools. Thick rosemary stems can be used as skewers for barbequed shrimp kabobs, or with the leaves still attached as a brush for sauce. I also like to toss a few branches on the fire to add a nice rosemary scent to meats. Cuttings from thyme also work great on the fire for addingan aromatic smoke flavor to items on the grill. The following preparation is really more of a method than a recipe. It can be used with any type of meat or poultry. Be creative and alter the quantity or selection of the herbs to suit the type of meat you choose.
Combine the herbs, olive oil and garlic in a medium bowl. Add the steaks and rub the marinade on both sides. Cover and refrigerate overnight. Rub off as much of the herbs as possible to avoid burning. Season with salt and freshly ground pepper. Allow the meat to sit at room temperature for one hour prior to grilling. Prepare a charcoal or gas barbeque and grill the steaks over high heat until desired doneness. Serves 4
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