This week I harvested herbs like mad. The cilantro is starting to bolt, meaning it’s headed to flower/seed, and the soft tender shoots that we love to eat are short-lived. I made a big batch of Cilantro Pesto which I then portioned into ice-cube trays and froze so I can use it by the tablespoon for as long as it lasts.
Last night, I tried this recipe for Grilled Flat Iron Steak. Known as the “butcher’s choice,” this cut is long, lean (but still tender) and simple to grill. It’s great for feeding a crowd. I marinated it in a balsamic vinaigrette which did double time as a dressing for grilled vegetables. The meal was delicious and made it feel like the beginning of summer even if it was foggy and gray…
