{"id":1549,"date":"2018-07-30T00:00:00","date_gmt":"2018-07-30T00:00:00","guid":{"rendered":"http:\/\/www.omahasteaks.com\/meet-the-meat-garden\/"},"modified":"2018-07-30T00:00:00","modified_gmt":"2018-07-30T00:00:00","slug":"meet-the-meat-garden","status":"publish","type":"post","link":"https:\/\/www.omahasteaks.com\/blog\/meet-the-meat-garden\/","title":{"rendered":"Top 5 Plants You Need in Your Garden if You Love Steak"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”3.22″][et_pb_row _builder_version=”3.25″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″ _builder_version=”3.0.47″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.0.6″ hover_enabled=”0″]Meet the Meat Garden. Packed with robust flavor, this garden bounty pairs great with Omaha Steaks.<\/p>\n

{As Omaha Steaks first Chef in Residence<\/em>, I get to provide an insider\u2019s view into setting up the space, outfitting the kitchen, planting the garden, and setting up some of the programming. Follow along for sneak peeks, recipes and stories from behind the scenes\u2026}<\/p>\n

When deciding what to cook, I think about every aspect of what goes on the plate — from the type of salt that I use to season and finish a dish to creating the perfect accompaniments. Really, all of that starts in the garden. Recently, I planted a garden for Omaha Steaks.<\/p>\n

Love meat? Love to garden? How do you plant a garden for meat lovers<\/a>? I recommend planting these five things:<\/p>\n

1. Go Green<\/strong><\/h2>\n

I picked hearty, robust flavorful herbs that can be used in both pre-cooking and seasoning and also pack lots of flavor when added to a sauce. In my Omaha Steaks garden, I planted crimson, sweet and spicy basil, garlic chives, thyme, marjoram, caraway, rosemary, and tarragon<\/strong>. All the classic hearty herb flavors that pair so well with steak<\/a>. I like to plant herbs that flower to feed the bees, the hummingbirds, but more importantly, to have edible buds for garnishes and subtle hints of herb flavor. While I was cleaning and feeding the bed, I found a few stems of edible, wild purslane<\/strong> growing in it. I simply moved it to its own corner to flourish. With velvety leaves that taste like pineapple and lemon, purslane makes a great addition to salad.<\/p>\n

Pro-tip:<\/strong> Snip herbs with about 4 to 5 inches of stem, rinse under cool water and shake off excess water before using or store like cut flowers in about an inch of water. Pull out what you need and the rest will stay fresh. Just be sure to change the water every other day.<\/p>\n

For an added burst of flavor, let that perfectly grilled steak rest on a bed of freshly picked herbs like thyme, rosemary and tarragon. The heat from the steak will bloom the herb flavor onto your meat.
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Omaha Steaks Garden Green Goddess Dressing<\/h2>\n
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Ingredients<\/h3>